I can’t wait to share my Cucumber Cilantro Salad riff on a Cucumber Tomato Avocado Salad with the best lemon dressing and fresh cilantro, plus one unexpected pantry swap that makes this recipe a keeper.
I never expected a simple bowl to change how I pick salads, but this one did. Crisp cucumbers give it a punch, and fresh cilantro turns every bite into a little surprise.
It’s not fussy, it’s bold, and I kept tasting it like I didn’t mean to. I tinkered till the textures felt right and now I call it my go-to Cucumber Cilantro Salad for hot afternoons.
If you’re into Summer Easy Salads that feel effortless but actually impress, try it once and you’ll find yourself making excuses to serve it. It’s bright, a little messy, and totally addictive.
Ingredients
- Crunchy, mostly water so low calorie, adds fiber and a cool fresh flavor.
- Juicy, brings sweet and tangy notes, good source of vitamin C and lycopene.
- Creamy and buttery, packed with heart healthy monounsaturated fats, fiber and potassium.
- Sharp bite, gives crunch and a little sweetness when soaked; has prebiotic fiber.
- Bright herb that adds citrusy, slightly soapy notes for some people, low calorie.
- Sour and fresh, boosts brightness, adds vitamin C and helps stop browning.
- Smooth and fruity, adds healthy fats and richness, helps flavors meld together.
Ingredient Quantities
- 2 medium cucumbers peeled if you want and sliced
- 3 medium tomatoes seeded and chopped (or 1 pint cherry tomatoes halved)
- 2 ripe avocados diced
- 1/2 small red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tsp honey or sugar optional
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- pinch crushed red pepper flakes optional
How to Make this
1. Peel cucumbers if you want and slice them into coins or half moons, about 1/4 inch thick.
2. Seed and chop tomatoes into bite sized pieces, or halve a pint of cherry tomatoes; drain excess juice so the salad dont get soggy.
3. Dice the avocados and set them aside so you can add them at the last minute.
4. Thinly slice 1/2 small red onion; if you want milder onion, soak the slices in cold water for 5 minutes then drain.
5. Chop 1/4 cup fresh cilantro and toss with the veggies.
6. In a small bowl whisk together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp honey or sugar if you like a touch of sweetness; add a pinch of crushed red pepper flakes if you want heat.
7. Put cucumbers, tomatoes, red onion and cilantro in a large mixing bowl.
8. Add the diced avocado, then pour the lemon dressing over everything and gently toss so the avocado doesnt get mashed.
9. Taste and adjust seasoning with more salt, pepper or lemon if needed, then let the salad sit 5 to 10 minutes to let the flavors marry.
10. Serve right away or store in the fridge up to a day; for best color and texture keep extra dressing separate and add just before eating.
Equipment Needed
1. Cutting board — use a sturdy one, dont mix veggies with meat
2. Chef’s knife for cucumbers and tomatoes
3. Paring knife for avocados and trimming
4. Vegetable peeler (optional) for peeling cucumbers
5. Large mixing bowl to toss the salad
6. Small bowl for the dressing
7. Whisk or just a fork to mix the dressing
8. Measuring spoons (and a tablespoon) for lemon, oil and seasonings
9. Colander or slotted spoon to drain tomato juice
10. Salad servers or a large spoon plus a rubber spatula to gently toss without mashing the avocado
FAQ
Cucumber Tomato Avocado Salad Recipe Substitutions and Variations
- Cucumber: swap for thinly sliced zucchini or crunchy jicama, both keep the fresh crunch but jicama is a bit sweeter.
- Avocado: use cubed feta or drained chickpeas if you want creaminess or more protein, feta adds tang while chickpeas hold up better.
- Cilantro: replace with flat leaf parsley or fresh basil, parsley keeps that green herb vibe basil gives a sweeter note.
- Fresh lemon juice: use lime juice or about 2 tbsp white wine vinegar, lime is the closest, vinegar is sharper so use a little less.
Pro Tips
1. Salt the cucumber slices lightly and let them sit a few minutes, then squeeze out the excess moisture and pat dry. It really keeps the salad from getting soggy, and you wont lose the crunch.
2. Add the avocado at the last possible second, or if you gotta cut it earlier toss the pieces with a little extra lemon and press plastic wrap right on top to slow browning, otherwise it goes brown fast.
3. Make the dressing ahead and taste as you go, if it feels too sharp add a tiny bit of honey or sugar, if it’s flat add more lemon and salt. Also grate the garlic or smash it into a paste so you dont get a big raw chunk in one bite.
4. For extra texture and flavor try toasting some pumpkin or sunflower seeds, or sprinkle a little flaky sea salt and freshly cracked pepper right before serving, that small crunch and finish makes it feel fancy even if you made it quick.
Cucumber Tomato Avocado Salad Recipe
I can't wait to share my Cucumber Cilantro Salad riff on a Cucumber Tomato Avocado Salad with the best lemon dressing and fresh cilantro, plus one unexpected pantry swap that makes this recipe a keeper.
4
servings
279
kcal
Equipment: 1. Cutting board — use a sturdy one, dont mix veggies with meat
2. Chef’s knife for cucumbers and tomatoes
3. Paring knife for avocados and trimming
4. Vegetable peeler (optional) for peeling cucumbers
5. Large mixing bowl to toss the salad
6. Small bowl for the dressing
7. Whisk or just a fork to mix the dressing
8. Measuring spoons (and a tablespoon) for lemon, oil and seasonings
9. Colander or slotted spoon to drain tomato juice
10. Salad servers or a large spoon plus a rubber spatula to gently toss without mashing the avocado
Ingredients
-
2 medium cucumbers peeled if you want and sliced
-
3 medium tomatoes seeded and chopped (or 1 pint cherry tomatoes halved)
-
2 ripe avocados diced
-
1/2 small red onion thinly sliced
-
1/4 cup fresh cilantro chopped
-
3 tbsp fresh lemon juice (about 1 large lemon)
-
3 tbsp extra virgin olive oil
-
1 clove garlic minced
-
1 tsp honey or sugar optional
-
1/2 tsp kosher salt plus more to taste
-
1/4 tsp freshly ground black pepper
-
pinch crushed red pepper flakes optional
Directions
- Peel cucumbers if you want and slice them into coins or half moons, about 1/4 inch thick.
- Seed and chop tomatoes into bite sized pieces, or halve a pint of cherry tomatoes; drain excess juice so the salad dont get soggy.
- Dice the avocados and set them aside so you can add them at the last minute.
- Thinly slice 1/2 small red onion; if you want milder onion, soak the slices in cold water for 5 minutes then drain.
- Chop 1/4 cup fresh cilantro and toss with the veggies.
- In a small bowl whisk together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp honey or sugar if you like a touch of sweetness; add a pinch of crushed red pepper flakes if you want heat.
- Put cucumbers, tomatoes, red onion and cilantro in a large mixing bowl.
- Add the diced avocado, then pour the lemon dressing over everything and gently toss so the avocado doesnt get mashed.
- Taste and adjust seasoning with more salt, pepper or lemon if needed, then let the salad sit 5 to 10 minutes to let the flavors marry.
- Serve right away or store in the fridge up to a day; for best color and texture keep extra dressing separate and add just before eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 356g
- Total number of serves: 4
- Calories: 279kcal
- Fat: 22.5g
- Saturated Fat: 3.15g
- Trans Fat: 0g
- Polyunsaturated: 2.74g
- Monounsaturated: 16.61g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 829mg
- Carbohydrates: 19g
- Fiber: 7.82g
- Sugar: 8.02g
- Protein: 3.58g
- Vitamin A: 1133IU
- Vitamin C: 32.55mg
- Calcium: 47.8mg
- Iron: 1.27mg
