Crisp Avocado, Cucumber & Tomato Summer Salad Recipe

This avocado, cucumber and tomato salad is fresh, healthy and incredibly easy to prepare.

Salads are a celebration of colour and texture — crisp vegetables, creamy avocado and a bright dressing make eating well feel joyful. This version is inspired by guacamole but keeps the vegetables intact for a lighter, more textured dish.

large avocado cucumber and tomato salad with onion slices in a white bowl with a blue background.

What You Need for This Avocado Salad

– 1 ripe avocado

– 2 tomatoes

– 1 cucumber

– 1 red onion

– 1 tbsp chopped cilantro

– 1 jalapeno (optional, finely chopped)

– 2 tbsp extra virgin olive oil

– 2 tbsp lime juice

– Salt and black pepper to taste

How to Make this Avocado Cucumber Tomato Salad

1. Chop the avocado, tomatoes, cucumber and red onion into bite-sized pieces. Finely chop the cilantro and jalapeno if using.

On a chopping board there are chopped cucumber, tomato, avocado, cilantro, onion, a lime and a bottle of olive oil.

2. Place all the chopped ingredients in a bowl. Whisk together the olive oil and lime juice, then pour the dressing over the vegetables and toss gently to combine.

In a white salad bowl are chopped cucumber, avocado, tomato, sliced onion, cilantro and jalapeno. There is a blue background with a white napkin and an avocado.

3. Refrigerate until serving. Just before serving, season with salt and pepper to taste. Serve chilled.

A close up of large avocado cucumber and tomato salad with onion slices in a white bowl with a blue background

Avocado Cucumber Tomato Salad

Rachna Parmar

This avocado cucumber tomato salad is the perfect summer dish: light, nutritious, easy to assemble and suitable for vegans and keto diets.

5 from 3 votes

Prep Time 10 mins

Total Time 10 mins

Course Salad

Cuisine American

Servings 4

Calories 184 kcal

Ingredients

1 avocado, diced
2 tomatoes, cut into eighths
1 onion, sliced
1 cucumber, diced
1 jalapeno, finely chopped (optional)
1 tbsp cilantro, finely chopped

For the dressing

2 tbsp extra virgin olive oil
2 tbsp lime juice
1 tsp salt
1 tsp black pepper

Instructions

Chop the avocado, tomatoes, cucumber and onion. Finely chop the cilantro and jalapeno if using.
Combine all ingredients in a bowl. Whisk the olive oil and lime juice, pour over the salad and toss gently to coat.
Chill briefly if desired. Season with salt and pepper just before serving and enjoy cold.

Notes

1. Use fresh, ripe vegetables for the best flavour and texture.

2. This salad doesn’t require marination — it’s ready to serve after tossing.

3. Omit the jalapeno if you prefer a milder salad.

4. Feel free to add other vegetables like bell peppers, steamed corn or sautéed zucchini.

5. Optional seasonings: garlic powder, dried oregano or a pinch of chili flakes.

6. For more substance, add boiled or canned chickpeas, kidney beans or crumbled feta (if not vegan).

Nutrition

Calories: 184 kcal

Carbohydrates: 13 g | Protein: 3 g | Fat: 15 g | Fiber: 6 g

Vitamin A: 927 IU | Vitamin C: 25 mg | Potassium: 567 mg | Sodium: 489 mg

This is a fantastic summer salad — light, filling and healthy. It works well as a light lunch or a side dish and suits vegan and keto diets. If you prefer seafood, an avocado and tuna variation is also delicious.

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