8-Minute Cucumber Tomato Avocado Salad – Irresistibly Fresh!

Name: 8-Minute Cucumber Tomato Avocado Salad - Irresistibly Fresh!
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 1 large cucumber, diced; 2 medium tomatoes, diced; 1 ripe avocado, diced; 1/4 cup red onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp olive oil; 1 tbsp lime juice; 1/2 tsp salt; 1/4 tsp black pepper

By:

Christina R. Jones

May 30, 2025

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Oh my gosh, you have to try this Cucumber Tomato Avocado Salad – it’s my go-to when I need something fresh, fast, and full of flavor. I first made this for a last-minute picnic years ago, and now it’s my summer staple. There’s something magical about how the crisp cucumber, juicy tomatoes, and creamy avocado come together with just a squeeze of lime. My kids call it “the rainbow salad” because of all the colors, and honestly? It disappears faster than I can make it. The best part? You probably have most of these ingredients sitting in your kitchen right now.

Why You’ll Love This Cucumber Tomato Avocado Salad

This isn’t just another salad – it’s the kind of recipe that makes you feel good while eating it. Here’s why it’s my absolute favorite:

Ready in 10 minutes flat (seriously, I time myself!)
No oven needed – perfect for hot summer days
Packed with fresh flavors that actually taste like summer
Endlessly customizable – add what you love, skip what you don’t
Healthy enough for lunch, but tasty enough to devour by the bowlful

I’ve made this for everything from fancy brunches to lazy weeknights – it never disappoints!

Ingredients for Cucumber Tomato Avocado Salad

Here’s everything you’ll need to make this gorgeous salad – and trust me, quality matters here! Nothing fancy, just fresh, simple ingredients:

1 large cucumber, diced into ½-inch cubes (I leave the peel on for extra crunch!)
2 medium tomatoes, diced (go for Roma or vine-ripened – they hold up best)
1 ripe but firm avocado, diced (more on picking the perfect one below!)
¼ cup red onion, sliced paper-thin (soak in cold water for 5 minutes if you want less bite)
2 tbsp fresh cilantro, roughly chopped (stems and all – they pack flavor!)
2 tbsp good olive oil (this is where splurging a little makes a difference)
1 tbsp fresh lime juice (none of that bottled stuff – just squeeze half a lime)
½ tsp salt (I use flaky sea salt, but any works)
¼ tsp black pepper, freshly ground

Pro tip: Pick avocados that give slightly when pressed but still feel firm. Too soft and they’ll mush when you mix the salad!

How to Make Cucumber Tomato Avocado Salad

Okay, here’s where the magic happens – and it’s so simple you’ll laugh! I’ve made this salad probably a hundred times, and these little tricks make all the difference between a good salad and a “wow” salad.

Step 1: Prep the Vegetables

First things first – wash everything! I give my cucumber a good scrub under cold water (peel stays on for that gorgeous green color and extra crunch). Dice it into ½-inch cubes – not too big, not too small. The tomatoes get the same treatment, but I like to scoop out the seedy parts first so the salad doesn’t get watery. Now for the star – the avocado! Cut it in half, remove the pit, and dice it right in the skin before scooping out with a spoon. This keeps the pieces neat and pretty.

Step 2: Combine the Ingredients

Grab your biggest mixing bowl – I mean it, bigger than you think you need! Start with the cucumber, then tomatoes, then avocado. This layering helps distribute everything evenly. Scatter the red onion slices and chopped cilantro on top. See how pretty it looks already? I sometimes just admire it for a minute before mixing!

Cucumber Tomato Avocado Salad - detail 1

Step 3: Add Dressing and Toss

Here comes the fun part! Drizzle the olive oil and lime juice over everything, then sprinkle the salt and pepper. Now the key – use two large spoons or salad tongs and gently lift and fold the ingredients together. Pretend you’re handling delicate little jewels! Too much rough mixing and your avocado will turn to mush. Want some heat? Add a pinch of chili flakes now. Feeling fancy? Toss in some torn mint leaves too.

Let it chill for about 10 minutes if you can wait – the flavors get even better. But honestly? I usually sneak a few bites straight from the bowl!

Tips for the Best Cucumber Tomato Avocado Salad

After making this salad more times than I can count, I’ve picked up a few tricks that take it from good to “can I have the recipe?” amazing! First, always use cold ingredients straight from the fridge – it keeps everything crisp and refreshing. Serve it immediately if you can (avocado waits for no one!). Taste before serving and adjust the salt – sometimes those tomatoes need an extra pinch! Oh, and don’t skip the fresh lime juice – that bright zing makes all the difference. Trust me, these little things add up to one incredible salad!

Variations for Your Cucumber Tomato Avocado Salad

The best part about this salad? You can make it your own! Sometimes I crumble in some tangy feta for a salty kick, or toss in sweet corn kernels when they’re in season. Lemon juice works in a pinch if you’re out of limes, though I do miss that citrusy zing. My neighbor adds diced jalapeños for heat, while my sister swears by a handful of chickpeas for extra protein. The possibilities are endless – have fun with it!

Serving Suggestions for Cucumber Tomato Avocado Salad

This salad shines in so many ways! I love it piled high on grilled chicken for a protein-packed lunch, or stuffed into fish tacos for a fresh crunch. It’s perfect as a light meal on its own too – I usually go for about 1½ cups per person. My favorite? Scooping it up with warm pita bread straight from the oven – absolute heaven!

How to Store Cucumber Tomato Avocado Salad

Let’s be real – this salad is happiest eaten fresh! But if you must store it, pop it in the fridge for 1-2 hours max (covered tightly with plastic wrap pressed right on the surface). Any longer and that beautiful avocado will start turning sad and brown. I learned this the hard way after trying to save leftovers overnight – trust me, it’s not worth it! If you need to prep ahead, keep the diced avocado separate and mix it in just before serving.

Cucumber Tomato Avocado Salad Nutrition

Now let’s talk nutrition – because this salad makes eating healthy absolutely delicious! Keep in mind these numbers are estimates (your avocado size and olive oil pour might vary slightly). One generous serving gives you about 180 calories, with 15g of healthy fats from that glorious avocado and olive oil. You’re also getting 5g of fiber – thank you, veggie power! It’s naturally low in sugar (just 4g per serving) and packed with vitamins from all those fresh ingredients. Honestly? I never feel guilty going back for seconds!

Frequently Asked Questions

I get asked about this Cucumber Tomato Avocado Salad all the time – here are the answers to the questions that pop up most often!

Can I make this salad ahead of time?
You can prep the veggies ahead, but wait to add the avocado and dressing until just before serving. The cucumber and tomatoes will keep nicely chopped in the fridge for a few hours, but that avocado turns brown faster than my kids can say “what’s for dinner?”

What can I use instead of cilantro?
Not a cilantro fan? No problem! Fresh parsley works beautifully, or try basil for a different twist. My aunt even uses chopped green onions when she’s out of herbs – still delicious!

How do I pick the perfect avocado?
Here’s my foolproof test: gently press near the stem end. If it yields slightly but still feels firm, it’s perfect. Rock hard? Not ready. Mushy? Too far gone. And that little stem nub? Pop it off – if it’s green underneath, you’re golden!

Can I add protein to make it a meal?
Absolutely! I often toss in chickpeas, grilled shrimp, or leftover chicken. Even crumbled feta or quinoa works great. This salad loves company! For more recipe ideas, check out our Pinterest page.