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Top-down view of a fresh Cucumber Tomato Avocado Salad with red onions in a white serving bowl

Refreshing Cucumber, Tomato, and Avocado Salad

A light and vibrant salad featuring crisp cucumbers, juicy tomatoes, creamy avocado, and a zesty lemon-herb dressing. Perfect as a quick side dish or a healthy, satisfying lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large English cucumber diced
  • 1.5 cups cherry tomatoes halved
  • 2 avocados ripe, diced
  • 1/4 medium red onion finely diced
  • 1/4 cup fresh parsley chopped
For the Lemon-Herb Vinaigrette:
  • 3 tbsp olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Small Bowl

Method
 

Prepare the Salad Ingredients
  1. In a large mixing bowl, combine the diced English cucumber, halved cherry tomatoes, and finely diced red onion.
  2. Gently add the diced ripe avocados and chopped fresh parsley to the bowl.
Make the Lemon-Herb Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, dried oregano, salt, and black pepper until well combined and emulsified.
Combine and Serve
  1. Pour the dressing over the salad ingredients. Toss gently to coat everything evenly, being careful not to mash the avocado.
  2. Taste and adjust seasoning if necessary. Serve immediately or chill for a short period before serving for best flavor.

Notes

For a heartier meal, consider adding grilled chicken, chickpeas, or crumbled feta cheese. This salad is best enjoyed fresh, as avocado can brown over time. To minimize browning if making ahead, toss the avocado with a little extra lemon juice immediately after dicing.