This Cucumber Tomato Avocado Salad is a quick and refreshing side dish for summer. The easy homemade dressing and fresh herbs make this the best ever summer salad!
There’s really not much I can say about this recipe. I mean, come on: It’s a salad. You chop the things. You mix the dressing stuff. You toss it all together. Done.
But then again – haven’t we all eaten a bad salad before? I definitely have. So maybe it IS worth it to write down the recipe for a really great salad, after all 😉
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
- Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
- White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
- Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.
How to make a Cucumber Tomato Avocado Salad
1. To make the dressing, I simply place all the dressing ingredients in a cleaned out jam jar.
Shake until the dressing is smooth, and done! You can actually leave it in the fridge for up to 3 days like this.
2. Right before serving the salad, prepare all of the vegetables.
3. Place the prepared vegetables in a salad bowl and add the dressing.
Be careful when you toss it, or you’ll smash all of the avocado! Serve right away while the avocado is still fresh.
Recipe tips
- Pick an avocado that’s ripe, but still somewhat firm. You don’t want to make guacamole, the avocado pieces should stay intact in the salad.
- Slice the vegetables into pieces one can comfortably eat. Makes for a more pleasant salad experience 😉
- You can cut the cucumber, herbs and tomatoes up to a day ahead. Place them in an airtight container, cover with a paper towel and then seal with the lid. Keep in the fridge. I do not recommend slicing the onion or avocado ahead of time. The onion will turn your fridge quite smelly, and the avocado turns brown.
- This salad is delicious as a side for dinner, but also a great lunch paired with some homemade French bread or a dinner roll!
More salad recipes
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Cucumber Tomato Avocado Salad
Recipe details
Ingredients
For the salad:
- 1 cucumber thinly sliced into half-moons
- 1 pint cherry tomatoes halved
- 1 avocado cubed
- 1 small-medium red onion finely chopped
- 2 tablespoons fresh herbs chopped (we like chives, parsley and basil)
For the dressing:
- 3 tablespoons white balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ tablespoon whole grain Dijon mustard
- ½ tablespoon honey
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried garlic powder
- salt and pepper to taste
Instructions
- Add all salad ingredients to a large serving bowl. Place all dressing ingredients in a small jar with a tight-fitting lid. Shake well.
- Pour as much dressing over the salad as you like and gently toss. We are a more is more family when it comes to dressing, so we usually use all of it, but if you want your salad only lightly dressed, you can keep leftover dressing in the fridge for up to 3 days.
Notes
Ingredient notes
- Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
- Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
- White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
- Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.
Recipe tips
- Pick an avocado that’s ripe, but still somewhat firm. You don’t want to make guacamole, the avocado pieces should stay intact in the salad.
- Slice the vegetables into pieces one can comfortably eat. Makes for a more pleasant salad experience 😉
- You can cut the cucumber, herbs and tomatoes up to a day ahead. Place them in an airtight container, cover with a paper towel and then seal with the lid. Keep in the fridge. I do not recommend slicing the onion or avocado ahead of time. The onion will turn your fridge quite smelly, and the avocado turns brown.
Nutrition
More recipe information
Recipe first published on 04/19/2019. Post updated with new photos and better instructions on 01/05/2021. The recipe has stayed the same.
FayD says
We made it according to the recipe. It was absolutely delicious. The dressing was so yummy and perfectly balanced. It’s a keeper now!
Nora says
I’m so glad to hear it!
John says
Sorry I didn’t post this sooner. I made this salad as my contribution to Easter Dinner. It got rave reviews. I love your site and will be using it a lot.
Nora says
I’m so happy to hear this, John. And I’m glad you’re enjoying the site!
Juliana says
Great combination of veggies. I used English cucumber and regular balsamic vinegar because I didn’t have the white variety.The dressing was wonderful!