Tomato Avocado Cucumber Salad
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This quick and easy Tomato Avocado Cucumber Salad is kid friendly, vegetarian and gluten-free. It’s the perfect healthy side dish for a picnic, summer gatherings, potlucks with friends or a quick weeknight dinner anytime of the year!
I’m always a sucker for a good salad. And by that I mean, a simple salad made with hearty protein, extra veggies, fresh herbs and a dressing with bright flavor that just brings it all together. And this tomato avocado cucumber salad is by far, one of the most delicious salad recipes I’ve ever made!
The combination of high protein chickpeas, with creamy avocado, crisp cucumbers, and juicy tomatoes makes this one of my favorite salad recipes. The addition of avocado pieces adds a rich creaminess that most salads don’t have. This has a with all the summer produce! This salad has a lot of flavor with the homemade dressing!
This tomato cucumber avocado salad is light, refreshing, yet filling with the addition of feta. When served with a side of crusty whole grain bread it makes for a simple and healthy summer meal.
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👩🍳 Why This Recipe Works
- Fresh flavor
- Add to your easy summer recipes!
- Serve as a side salad for a pot-luck!
- Enjoy as a light main dish.
- Great recipe for summer!
🥘 Ingredients
This avocado salad recipe is packed with fresh ingredients that are easily found at your local grocery store! See the recipe card below for detailed instructions and nutritional information.
Creamy Avocado: Be sure to use a ripe avocado. When you pick up your avocado and give it a squeeze it should be soft, yet firm.
Feta Cheese: Adds a nice richness, and natural saltiness to the salad. Feel free to use goat cheese if you don’t have feta.
English Cucumber: Chop your cool cucumbers into bite sized pieces. Persian cucumbers would also work well.
Cherry Tomatoes: Use ripe juicy tomatoes. A combination of both yellow and red cherry tomatoes give this salad a nice contrast of color. You can also use grape tomatoes or diced heirloom tomatoes.
Dressing: A simple combination of extra virgin olive oil, lemon juice, garlic, salt, oregano, and fresh chopped basil.
🍽 Equipment
- A set of Mixing Bowls
- Chopping Knife
- Cutting Board
- A Whisk or mason jar to mix the salad dressing
📖 Variations
Add More Veggies: This cucumber tomato avocado salad would taste great with some diced red onion, bell peppers, or greens like fresh arugula, baby spinach or baby kale.
Mexican Avocado Salad: Put a Mexican twist on this fresh salad by adding in some fresh corn, diced bell peppers or poblano pepper, use cilantro and lime juice in the dressing instead of lemon juice and basil, and use a Mexican shedded cheese, cojita cheese, or queso fresco instead of the feta. You can also add sunflower seeds or pumpkin seeds for some crunch!
Cucumber Tomato and Avocado Salad with Chicken: If you’re not vegetarian, you can turn this salad into a full meal by adding some grilled chicken tossed in with the rest of the ingredients.
Avocado Mango Salad: Instead of the tomatoes, and for a different combination of flavors, add in some chopped mango to this perfect summer salad. Watermelon, cantaloupe or green melon all diced small would work well too.
Try A Different Dressing: Instead of the lemon dressing, try an Italian dressing or balsamic vinaigrette!
🔪 Instructions
This tomato cucumber salad recipe is super simple. It’s full of fresh cucumbers, summer tomatoes, avocados, chickpeas, feta and spices. No cooking required: just chop your veggies, toss and serve. The best part: it’s even better a few hours later, or the next day, once the salad has had a chance to marinate in the dressing a bit!
Step 1: Chop all your veggies to be about the same size.
Step 2: Add all of your salad ingredients (tomatoes through feta) to a large salad bowl.
Step 3: Combine all of the dressing ingredients and whisk together.
Step 4: Pour the dressing over the salad mixture and stir to combine.
❓Recipe FAQs
How Do I Keep Avocado Tomato Salad From Turning Brown?
The key to keeping avocado from turning brown is to add lemon juice! This salad dressing already has lemon juice added, but if you’re planning to make it a day ahead I would squeeze some extra lemon juice over the top of the salad before storing in an airtight container in the fridge, to keep the avocado extra fresh!
Is Avocado Salad Healthy?
Absolutely! Avocados have healthy fats, and the other ingredients in this salad add fiber, protein and nutrients. Here’s what makes this salad good for you:
High in Fiber: One serving of this salad provides 4 grams of fiber which makes it a great side dish as part of a well balanced meal!
Vitamins and Minerals: The tomatoes and cucumbers are a great source of vitamins B, C, K, potassium and magnesium, and cucumber is great for promoting hydration. Healthy fats from the avocado and B vitamins from the feta round out this good for you and hearty salad.
Low Calorie: Each serving of this salad, including the dressing, comes in at under 150 calories. That’s much healthier than most store bought salads and salad dressings which will run you 300 calories or more per serving!
Will kids enjoy this summer salad?
Salads can be hit or miss for young kids because of all the raw veggies which can be hard to chew. But luckily this salad has “softer” veggies and ingredients thanks to the avocados, chickpeas and feta which makes it easier for little mouths to chew!
My kids loved this salad, but pickier kids may shy away from this since the veggies are very front and center. If you have veggie-resistant kids, I’d recommend serving a “fairy portion” of this salad alongside a bigger meal and encourage them to try as many bites as they are old to help expand their palates over time!
How do you make salad dressing from scratch?
Making salad dressing at home is so simple, and it’s much healthier (and cheaper!) than store bought.
You just need 4 simple ingredients: Olive oil, an acid (vinegar, lemon juice, etc.), salt and pepper. You can dress it up with fresh herbs, garlic, etc. but at its core – it’s just those 4 ingredients!
This simple dressing is packed full of flavor, using a mixture of lemon juice, herbs, olive oil and garlic. You can whisk the dressing, or even easier: put all of the ingredients in a mason jar and give it a good shake.
👪 How To Serve
You can use this salad in so many different ways:
- Serve it over mixed greens for lunch topped with cracked black pepper!
- Stir in a cup of cooked quinoa for a more hearty dish
- Use it as a filling for a pita or a wrap (which is also a great way to use up the leftovers).
- Serve it as a side dish for a bigger spread – it’s a perfect make ahead dish to take to a picnic, dinner party, pot luck or barbecue!
❄️ How To Store
Keep the cucumber tomato avocado salad in the fridge in an airtight container, it will keep for up to 3 days, but it is freshest when enjoyed within 24 hours after making it.
💭 Expert Tips
- For best results, and to let the flavors fully sing, leave the salad to marinate in the dressing for at least two hours.
- You can mix up the fresh herbs in the salad dressing – I chose basil and oregano but you can try parsley, dill, or even marjoram!
- Cut all of your veggies to be about the same size as the chickpeas so each bite feels consistent. Add some chopped green onions for added flavor.
- If you don’t have feta, you can use goat cheese or even small chunks of brie would work well.
- If you want to make this vegan friendly, just omit the cheese!
🥗 More Healthy Salad Recipes!
- High Protein Pasta Salad with Olives and Herbs
- Healthy Greek Salad with Feta
- Beetroot And Feta Salad
- Superfood Salad with Healthy ‘Ranch’Dressing
- Roasted Cauliflower Salad with Spinach and Chickpeas
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📋 Recipe Card
🎥 Watch How to Make It
Tomato Avocado Cucumber Salad
This tomato avocado cucumber salad recipe is super simple. It’s full of fresh veggies, summer tomatoes, chickpeas, feta and spices. No cooking required: just chop your veggies, toss and serve.
Servings: 8 servings
Calories: 135kcal
Ingredients
For the Salad
- 10½ oz container red cherry tomatoes quartered
- 10½ oz container yellow cherry tomatoes quartered
- 15 oz can chickpeas drained, rinsed
- 1½ English cucumbers peeled, halved lengthwise, sliced
- 1 Hass avocado peeled, cored, diced (ripe but semi-firm)
- 3 ounces feta cheese crumbled
For the Dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- ⅛ teaspoon salt more to taste
- 1 tbsp fresh basil chopped
- ½ teaspoon dried oregano
Instructions
- Toss all of the salad ingredients (tomatoes through feta) together in a large bowl.
- Whisk the dressing ingredients together.
- Add the dressing to the salad and toss until combined.
Notes
- To let the flavors fully sing, leave the salad to marinate in the dressing for at least two hours.
- You can mix up the fresh herbs in the salad dressing – I chose basil and oregano but you can try parsley, dill, or even marjoram!
- Cut all of your veggies to be about the same size as the chickpeas so each bite feels consistent.
- If you don’t have feta, you can use goat cheese or even small chunks of brie would work well.
- If you want to make this vegan friendly, just omit the cheese!
- Keep the salad in the fridge in an airtight container, it will keep for up to 3 days, but is freshest 24 hours after making it.
Nutrition
Calories: 135kcal | Carbohydrates: 16.1g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 2.1g | Sodium: 255mg | Fiber: 4.3g | Sugar: 2.5g
I am going to try to make this tomorrow. I need to bring something for a bbq.
This would be a perfect side dish for a BBQ! Hope you enjoy it Rachel!
The best summer flavors! My favorite veggie combination! Looks so good!
Aw yay! Thank you so much Catalina! This really is one of my favorite summer salads!
Definitely saving this and trying to make it. I love a new healthy salad
Awesome! So happy to hear that Krystel! Enjoy!
I love everything about this salad! Packed full of flavors and really easy to make!
Yay!! So happy to hear that Toni! 🙂
I love this salad! It’s the perfect mix of crunchy and delicious flavors. This is going to be a good one to have on hand for my lunches during the school year.
Thanks so much!! And yes this makes the perfect grab and go lunch – I use it all the time during the week! 🙂
I’ve never had salad with any type of beans in it. I’m excited about this one! Will give it a try this weekend. I am sure everyone will enjoy it!
Yay!! I can’t wait to hear how it turns out for you! 🙂
I make this recipe all the time and it is so good!! I cannot wait until my garden is ready!
Awesome!! So happy to hear that Amy!
I look forward to making this salad for my family tomorrow. I love to eat salads in the summer and I am so glad that I have found your website. Will definitely share again soon.
Thank you so much Laura! I hope you and your family love this salad as much as we do!
This salad looks so delicious. I love the flavors and textures in this dish.
Thank you so much Tara!
I love the chickpeas in this tomato salad. It makes it so hearty and full of flavor!
Totally! The chickpeas + the feta give it enough protein and heartiness to make this a light and healthy meal!
That looks amazingly delicious! I love interesting salads like this that are more than just leaves.
Totally!! I’m always adding like 10 different ingredients into my salads because I get bored when it’s just leaves too!
I love your salad ideas and you make it seem so simple. Oil and vinegar is my usual dressing and with chick peas, tomatos and cucumber it all seems to make healthy sense.
Thanks so much Melissa! I agree – oil/vinegar/salt/pepper is my favorite go-to dressing too because it’s so easy to make, it’s healthy, and it makes salads so much more flavorful!
Thanks for a yummy chickpea salad!!! My 10 year old loves chickpeas. He’ll eat them straight from the can, lol.
haha my daughter (who’s 5.5) does the same thing! 😂
This looks amazing!! And it’s low in calories! Great recipe!! Thanks
Thanks so much Debbie!
This salad has the perfect mix of crunchy and smooth textures that my picky eaters prefer. I love that it’s healthy and so easy to make!
Totally!! That’s why it’s a hit with my family too! 🙂
It looks so delicious, will surely try this!
Thanks James! Enjoy!
This very close to my signature salad. I add chopped celery, carrots, sweet peppers. Also I add black beans. My son-in-law likes to also add corn niblets. I use balsamic vinegar and lime instead of lemon.
I love your recipes. Started to follow you when I discovered your muffin recipes. Love the children recipes as well.
Love your additions and modifications Marsha! I’ll have to try that next time! I’m so glad you’ve been enjoying my recipes and that they’re really aligned with how you like to cook as well! 🙂
How much in a serving please?
Hi Belinda! One serving is about 3/4-1 cup!
It looks so delicious ! I’m definitely going to try it out !
thank you
Of course!! I’m sure you’ll love this recipe Jennifer!
I’ve been trying to find a way to incorporate chick peas into my own (picky!) diet and this recipe did the trick! Very simple, fast, and yummy. Thank you!
Woohoo! So happy to hear that Doug – I really love this recipe because it’s so easy and healthy too, glad you enjoyed it as much as I do!