Some of the best salads are also the simplest ones. This cucumber tomato avocado salad is proof. There’s no fancy dressing to whisk together, no roasting or chopping that takes forever, and no ingredients you have to hunt down at the store. Just chop a few veggies, squeeze a lemon, and you’re done.

I started making this salad on repeat last summer when my neighbor kept dropping off bags of homegrown cucumbers and tomatoes. You know how it goes when garden season hits and you suddenly have more vegetables than you know what to do with. I needed something quick and easy that would actually use them up. Quick tip: chop everything the same size so you get a little bit of each veggie on your fork. Big chunks of cucumber next to tiny tomato bits just doesn’t hit the same.

The avocado is what takes this from just okay to really good. It goes creamy and buttery against the cool crunch of the cucumber and the sweet juice from the tomatoes. The first time I tried adding avocado, I cut it too early and it turned a little brown by the time we sat down to eat. Now I always wait and dice it last, right before the lemon juice goes on. The acid keeps it looking fresh and green for hours.

And the smell when you stir in the cilantro and lemon? Bright and citrusy with that herby, almost peppery cilantro note. It smells like summer in a bowl. My husband and I ate the whole thing in one sitting the first time I made it, totally forgot about the grilled shrimp I’d made to go with it. If you’re not into cilantro, fresh dill works just as well and gives the salad a slightly different feel.

Why You’ll Love This Recipe

Crunchy meets creamy. Crisp cucumber and juicy tomatoes play against soft, buttery avocado so each forkful has a little bit of everything going on.

Bright, fresh flavor. The lemon juice and cilantro keep things light and zippy, while the red onion gives a little sharp kick in the background.

Ready in ten minutes. This salad is mostly chopping and tossing, which makes it a lifesaver on hot days when you don’t want to turn on the stove.

Best eaten fresh. It’s at its peak the same day you make it, so you’ve got a built in excuse to finish the whole bowl in one sitting.

Ingredients You’ll Need

• Tomatoes, chopped
• Cucumber, sliced
• Red onion, sliced
• Avocado, diced
• Fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper

How to Make Cucumber Tomato Avocado Salad

1. Chop the tomatoes

Grab your tomatoes and cut them into bite sized chunks. If you’re using bigger tomatoes, scoop out some of the watery seeds first so the salad doesn’t get soupy. Cherry or grape tomatoes work great too, just slice them in half and skip the seed step.

2. Slice the cucumber

Slice your cucumber into half moons or quarter rounds, depending on how big it is. You can peel it first if the skin is thick or waxy, but if you’ve got a garden cucumber with thin skin, leave it on for extra crunch and color.

3. Cut the onion

Slice the red onion as thin as you can manage. Thin slices spread the flavor without any one bite tasting too oniony. If raw red onion feels too strong for you, soak the slices in cold water for ten minutes, then drain and dry them off.

4. Dice the avocado

Save the avocado for last so it doesn’t turn brown while you work. Slice it in half, pop out the pit, and score the flesh into cubes while it’s still in the skin. Then scoop the pieces out with a spoon straight into the bowl.

5. Chop the cilantro

Pull the cilantro leaves off the stems and give them a rough chop. You don’t need to be too precise here. If you’re not a cilantro person, fresh dill works just as well and brings a slightly different, more grassy flavor to the salad.

6. Add everything together

Drop the tomatoes, cucumber, red onion, avocado, and cilantro into a large salad bowl. Give it a quick look to make sure everything’s spread around evenly. Try to keep the avocado near the top so it doesn’t get smashed when you toss things.

7. Drizzle and toss

Pour the olive oil and lemon juice over the top. Use a big spoon to gently fold everything together until the veggies look glossy and coated. Go easy here. Too much stirring breaks up the avocado and turns the salad mushy.

8. Season and serve

Right before you bring it to the table, sprinkle the sea salt and black pepper on top and give it one more gentle toss. Adding the salt at the end keeps the cucumber from leaking too much water and ruining the texture.

Expert Tips

Pick avocados that give just a little when you press them gently. Rock hard means underripe, and squishy usually means brown and stringy inside.

Use ripe tomatoes that smell sweet at the stem. Pale, hard ones from winter shelves taste watery and won’t bring much to the salad.

Wait until the last minute to dice the avocado and add the lemon juice. The acid keeps the green color from turning brown for a few hours.

Hold off on salting until right before serving. Salt pulls water out of the cucumber and tomato, which leaves you with a puddle at the bottom.

Use a serrated knife on the tomatoes if you have one. It slices through the skin cleanly without squishing all the juice out.

What to Serve With This Recipe

Serve this salad with grilled shrimp skewers or roasted red potatoes. The bright lemon cuts through richer mains and grilled meats nicely.

Pair it with grilled chicken, salmon, steak, or pork chops. It also works next to tacos, fajitas, or quesadillas at dinner.

Spoon it over toasted sourdough as bruschetta or stuff it into pita with hummus and feta for lunch.

How to Store

Eat this salad the same day you make it. The cucumber and tomato release water fast and turn the bowl soggy by tomorrow.

Pop leftovers into an airtight container and stash them in the fridge. They hold up for about one day before the avocado browns.

Skip freezing this one. The veggies turn to mush once they thaw, and the avocado loses its texture completely.

Prep the cucumber, tomato, and onion ahead if you want a jump start. Hold the avocado, lemon juice, and salt until serving time.

Recipe Variations and Add-ins

Swap the cilantro for a quarter cup of fresh dill or fresh parsley. Both bring a different herby note without overpowering the salad.

Crumble half a cup of feta cheese on top before serving. The salty, briny bite plays well with the creamy avocado and sweet tomato.

Add a can of drained chickpeas or black beans to turn the salad into a full meal. About one and a half cups works well.

Stir in two tablespoons of pumpkin seeds or sunflower seeds for extra crunch. Roasted and salted ones give the best flavor.

Use one tablespoon of lime juice instead of the lemon juice. Lime gives the salad a more Mexican feel that pairs with tacos.

Add a quarter teaspoon of red pepper flakes or one minced jalapeno if you want some heat. Stir it into the dressing first.

Swap the red onion for two thinly sliced green onions or a quarter cup of finely chopped shallot. Both are milder.

Toss in one cup of cooked quinoa or farro to bulk up the salad and add some chew. Let the grains cool first.