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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

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.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4 small servings or 2 large servings
Author: Shilpa

Equipment

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.

Nutrition

Calories: 238kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 23mg | Potassium: 913mg | Fiber: 9g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 2mg
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