A quick and easy avocado salad made with ripe avocados, juicy tomatoes, and crisp cucumber. The light lemon and olive oil dressing ties everything together for a refreshing dish. Perfect for a light lunch or as a side with any meal.

Two bowls of avocado salad on a grey surface.

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I’m not usually the biggest fan of avocado on its own, but this avocado salad has definitely won me over. The creamy avocado pairs perfectly with the crunch of cucumber and the burst of flavor from the cherry tomatoes.

A splash of lemon and olive oil bring everything together in a way that makes all the flavors pop without overpowering them. It’s a quick and easy dish that’s simple, refreshing, and has just the right balance of textures and flavors.

Why You Will Love This Recipe

Simple, fresh ingredients that come together in under 10 minutes.
Creamy avocado balanced by crunchy cucumber and sweet tomatoes.
Light dressing that enhances the flavors without overpowering them.
The quick, no-cook recipe that is ideal for busy days or meal prep.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Lemon squeezed on the salad vegetables placed in a mixing bowl.

Step 1: In a large mixing bowl, combine avocado, cherry tomato, cucumber, and red onions. Juice the lemon and sprinkle over the salad.

Seasoned and tossed salad in a wide mixing bowl placed on a grey surface.

Step 2: Add the olive oil to the ingredients. Season everything with salt and pepper. Mix until well combined. Serve chilled.

Expert Tips

Make sure the avocados are ripe but firm for the best texture.
Let the salad chill in the fridge for 15-30 minutes to allow the flavors to meld together.
For added texture, throw in some nuts like almonds or pumpkin seeds.
Mix in different types of tomatoes (like heirloom or grape) to bring more color and depth to the salad.
If you’re not serving the salad immediately, lightly brush the cut avocado with extra lemon juice to help prevent browning. You can also cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the salad.

Serving Suggestions

This avocado salad is the perfect side dish for heartier main courses. Top it with grilled shrimp, chickpeas, or tofu to turn it into a more substantial meal. It also complements crusty bread or pita, especially for a light lunch.

Another delicious way to enjoy it is as a topping for tacos or burrito bowls—so refreshing and crunchy! If I’m entertaining or just looking for a quick appetizer, I’ll serve it with tortilla chips, on crostini, or in lettuce cups. It’s versatile and always a hit!

Salad vegetables on a fork over a white serving bowl.

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Side view of two bowls of avocado salad placed on a grey surface with lemon, whole avocado, and cherry tomatoes in the background.

Avocado Salad with Tomato and Cucumber

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Prep Time: 10

Total Time: 10

Course: Salad

Cuisine: American

Servings: small servings or 2 large servings

Author: Shilpa

Equipment

Mixing bowl

Ingredients

▢ 2 avocados peeled, pitted, and diced
▢ 1 pint cherry tomatoes cut into half (around 2 cups)
▢ 1 English cucumber quartered lengthwise and diced
▢ ½ red onion thinly sliced
▢ 1 lemon juiced
▢ 1 tablespoon olive oil extra virgin
▢ Salt and pepper to taste

Instructions

In a large mixing bowl, combine avocado, cherry tomato, cucumber, and red onions. Juice the lemon and sprinkle over the salad.
Add the olive oil to the ingredients. Season everything with salt and pepper. Mix until well combined. Serve chilled.

Notes

Make sure the avocados are ripe but firm for the best texture.
Let the salad chill in the fridge for 15-30 minutes to allow the flavors to meld together.
For added texture, throw in some nuts like almonds or pumpkin seeds.
Mix in different types of tomatoes (like heirloom or grape) to bring more color and depth to the salad.
If you’re not serving the salad immediately, lightly brush the cut avocado with extra lemon juice to help prevent browning. You can also cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the salad.