If there’s one dish that screams summer in the most refreshing way, it’s a cucumber, tomato, and avocado salad. This vibrant, crunchy, and creamy bowl of goodness has become my go-to healthy salad recipe for everything from lazy lunches to potluck picnics. It’s colorful, it’s crave-worthy, and it practically assembles itself.
I first made this salad on a sweltering June afternoon when cooking felt like a punishment. I had a few ripe avocados on the counter, tomatoes from the farmer’s market, and a cucumber begging not to be forgotten in the veggie drawer. What came together was so much more than a side dish—it was a bowl of sunshine.
Why You’ll Love This Cucumber ,Tomato, Avocado Salad
- Cool and crisp: Perfect for warm weather meals.
- Nutrient-rich: Packed with healthy fats, fiber, and vitamins.
- Fast and fresh: Just chop, whisk, and toss.
- Versatile: Pairs with everything from grilled chicken to crusty bread.
Ingredients
- 1 cucumber, thinly sliced into half-moons
- 300 g cherry tomatoes (1 pint), halved
- 1 avocado, cubed
- 1 small-medium red onion, finely chopped
- 2 tbsp (approx. 6 g) fresh herbs (chives, parsley, basil), chopped
For the Dressing:
- 45 ml white balsamic vinegar (3 tbsp)
- 60 ml extra virgin olive oil (1/4 cup)
- 7 g whole grain Dijon mustard (1/2 tbsp)
- 11 g honey (1/2 tbsp)
- 1 g Italian seasoning (1/2 tsp)
- 0.5 g garlic powder (1/4 tsp)
- Salt and pepper to taste
Instructions
- In a large bowl, toss together the cucumber, cherry tomatoes, avocado, red onion, and chopped herbs.
- Whisk together the dressing ingredients in a separate small bowl or jar until well blended.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately to keep the avocado fresh and the veggies crisp.
Tips for the Perfect Summer Salad
- Use ripe but firm avocados to avoid mushiness when mixing.
- Chill your ingredients for a truly refreshing bite.
- Play with herbs: Dill or mint can be delicious alternatives.
- Make it a meal: Add grilled shrimp, chickpeas, or quinoa.
A Slice of Summer in Every Bite
This avocado salad reminds me of barefoot afternoons in the backyard, lemony iced tea in hand, and my kids running through the sprinkler. It’s one of those dishes that feels like summer bottled up in a bowl. Plus, it’s my trick to eating healthy without missing the indulgence—because it tastes that good.
I even bring it to barbecues now, and it’s the first bowl to go. And let’s not even talk about the time I caught my husband eating the leftovers straight from the fridge with a fork—at 10 p.m.
What to Serve with Cucumber, Tomato, and Avocado Salad
This healthy salad recipe is the ultimate partner for grilled dishes like lemon herb chicken, steak skewers, or salmon. It also plays well with sandwiches, flatbreads, and even soup on a chilly summer evening. Need a light lunch? Scoop it up with pita chips or layer it over greens for a filling bowl.
How to Store Your Salad
Thanks to the avocado, this salad is best eaten fresh. But if you have leftovers, place them in an airtight container and refrigerate. For the best texture, enjoy within 24 hours. If prepping ahead, chop everything except the avocado and toss in the dressing just before serving.
FAQs
Can I use regular tomatoes instead of cherry?
Absolutely! Just chop them into bite-sized pieces.
Can I prep this ahead of time?
Yes—just wait to cut and add the avocado until you’re ready to serve.
What other dressings can I use?
A lemon vinaigrette or red wine vinegar version works great too. Even a simple olive oil and lime combo is tasty.
Is this salad vegan?
It is! Just make sure your mustard and honey are plant-based or swap honey for maple syrup.
This Healthy Salad Recipe Is Summer’s Best Friend
There’s something about the fresh crunch of cucumber, the burst of juicy tomatoes, and the buttery richness of avocado that makes this salad so special. It’s the kind of avocado salad that becomes a weekly staple, easy to whip up and hard to forget. Whether you’re eating light or just looking for something fresh and fabulous, this cucumber, tomato, and avocado salad checks all the boxes.
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Cucumber Tomato, Avocado Salad: The Summer Salad You’ll Be Making on Repeat
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Cucumber, Tomato, Avocado Salad is the ultimate summer salad recipe—fresh, vibrant, and full of flavor. With juicy cherry tomatoes, crisp cucumber, creamy avocado, and a tangy white balsamic vinaigrette, this nutrient-rich salad is perfect as a side dish or light meal on hot days
Ingredients
Salad:
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1 cucumber, thinly sliced into half-moons
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300 g (1 pint) cherry tomatoes, halved
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1 avocado, cubed
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1 small-medium red onion, finely chopped
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2 tbsp (approx. 6 g) chopped fresh herbs (chives, parsley, or basil)
Dressing:
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45 ml (3 tbsp) white balsamic vinegar
-
60 ml (1/4 cup) extra virgin olive oil
-
7 g (1/2 tbsp) whole grain Dijon mustard
-
11 g (1/2 tbsp) honey
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1 g (1/2 tsp) Italian seasoning
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0.5 g (1/4 tsp) garlic powder
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Salt and pepper to taste
Instructions
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Combine cucumber, tomatoes, avocado, red onion, and herbs in a large bowl.
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In a small bowl or jar, whisk together all dressing ingredients until fully emulsified.
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Pour dressing over the salad and toss gently to combine.
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Serve immediately for the freshest texture and flavor.
Notes
Use firm, ripe avocado to prevent mushiness.
Chill the vegetables before mixing for extra refreshment.
Swap herbs with mint or dill for a flavor twist.
Add grilled shrimp, chickpeas, or quinoa to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean