Cucumber Tomato Avocado Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Cucumber Tomato Avocado Salad recipe is an absolute family favorite! In just 10 minutes, I have a fresh and colorful mix of juicy tomatoes, crisp cucumbers, creamy avocado, and protein-packed chickpeas, all tossed in a zesty lemon dressing for the perfect healthy side dish.
I’m always a sucker for a good salad. And by that, I mean a simple, no-fuss salad made with hearty protein, extra veggies, fresh herbs, and a good dressing. And this cucumber tomato avocado salad? Easily one of the most delicious salads I’ve ever made! Well… after my beetroot and feta salad, which I’m completely obsessed with, but that’s a conversation for another day. Ha!
As you might have already noticed, I pair this Cucumber Tomato Avocado Salad with so many of my vegan and vegetarian recipes on the blog, and for good reason. It’s extremely adaptable to any meal. I mean, seriously, you can’t resist the freshness of juicy tomatoes, crisp cucumbers, avocado, and chickpeas all tossed together in a simple, zesty dressing. So good!
👩🏽🍳 Why I Love This Recipe
I have always believed that a great salad should be fresh, hearty, and satisfying, not just a pile of greens that leaves you hungry an hour later. That’s exactly why I love this Cucumber Tomato Avocado Salad. It’s light, but the chickpeas add enough protein to keep me full, and the avocado brings a creamy texture that most salads lack. The cucumbers add crunch, the tomatoes are sweet and juicy, and the whole thing is tied together with a simple lemon dressing.
When grilling season rolls around, this cucumber tomato avocado salad is always on my table. There’s something about backyard gatherings with friends, family, and the smoky aroma of grilled veggies sizzling on the grill that makes me crave something fresh and vibrant to balance it all out. This salad does just that, it’s packed with flavors that pair perfectly with anything hot off the grill.
But let’s be honest, one of the hardest parts of cookouts is making sure picky eaters (like my kids) find something they actually want to eat. Somehow, though, this cucumber avocado salad always disappears fast. Ha! My plant-based friends love it as a protein-packed side, while those looking for something heartier pile it onto their plates next to grilled tofu or veggie burgers. So, if you’re looking for a salad that’s fresh, filling, and easy to make, I have a feeling this one will become a favorite in your kitchen too.
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🥘 Ingredients
Making this Cucumber Tomato Avocado Salad is always a breeze with its fresh, budget-friendly ingredients that come together for a light and refreshing dish.
For The Salad
Red and Yellow Cherry Tomatoes: I love using these sweet, vibrant tomatoes to add color and fresh flavor to the salad.
Chickpeas: These little gems add a hearty texture and a boost of plant-based protein.
English Cucumber: Cool, crisp, and refreshing, this cucumber adds the perfect crunch. I always chop it into bite-sized pieces so it blends well with the other ingredients.
Avocado: avocado makes this salad extra satisfying. I always go for one that’s ripe but still firm enough to hold its shape.
Feta Cheese: A little bit of feta goes a long way, adding a delicious tangy bite.
For The Dressing
Extra Virgin Olive Oil & Fresh Lemon Juice: A good olive oil makes the dressing smooth and rich, while lemon juice adds the perfect tangy balance.
Garlic, Salt & Black Pepper: Just a little garlic gives the dressing a delicious depth, while salt and black pepper bring out all the fresh flavors. A pinch of each is all it takes to make every bite pop.
Fresh Basil & Dried Oregano: These herbs add a light, fragrant touch that makes the salad feel extra fresh. I love how they blend into the dressing for an herby, savory finish.
🍲 Substitutions
Cherry Tomatoes: I love using sweet cherry tomatoes, but any small ripe tomato works just as well. If I’m out, I swap in diced Roma, heirloom, or garden tomatoes.
Beans: No chickpeas? No problem! I sometimes use kidney beans or black beans instead, and they taste just as delicious.
Cheese: Feta is my go-to, but when I want to switch it up, goat cheese or small chunks of brie make great creamy alternatives.
🔪 How To Make
Ready for a refreshing salad that’s perfect for any occasion? Here’s how I make a tasty avocado cucumber tomato salad recipe.
Chop The Veggies: I start by chopping all the veggies into similar-sized pieces so every bite has the perfect balance of flavors and textures.
Prepare The Salad: I add the tomatoes, avocado, chopped cucumber, and feta cheese to a large salad bowl. Then, I gently toss everything together until well mixed.
Make Dressing: I whisk together the olive oil, lemon juice, minced garlic, salt, pepper, basil, and oregano until everything is well combined. The dressing comes together quickly and adds the perfect fresh flavor to the salad.
Combine And Serve: I pour the dressing over the salad and toss everything together until evenly coated. Then, I serve it up in a large bowl and enjoy every fresh, flavorful bite.
💭 Expert Tips
My #1 Secret Tip for making the best Cucumber Tomato Avocado Salad is to let it marinate for at least two hours before serving. I know it’s tempting to dig in right away, but trust me, the wait is worth it. Giving the ingredients time to soak up the lemon dressing brings out all the fresh, bright flavors and makes every bite even more delicious.
Other Tips To Keep In Mind:
- Vary your herbs: I love switching up the fresh herbs in the dressing to keep things interesting. Basil and oregano are my go-to, but parsley, dill, or marjoram add a fun twist.
- Chop the same size: I always cut my veggies to match the size of the chickpeas so every bite feels balanced. It makes the salad look great and gives it the perfect texture.
- Use ripe but firm avocados: I always pick an avocado that is just ripe but still slightly firm. This way, it holds its shape in the salad instead of turning mushy.
- Toss gently: Since avocado is delicate, I mix everything carefully with a spoon instead of stirring too hard.
📖 Variations
My healthy cucumber avocado salad tastes delicious as is, but here are a few easy variations you can try to change up the flavors:
Mexican Avocado Salad: I love giving this salad a Mexican twist by adding ½ cup fresh corn, ½ cup diced bell peppers, or ¼ cup chopped poblano pepper. A squeeze of 1 tablespoon lime juice, 1 tablespoon fresh cilantro, and a sprinkle of ¼ cup cotija or queso fresco make it extra delicious.
With Chicken: When my non-vegetarian friends are over, I add 1 cup grilled chicken for extra protein. One or two hard-boiled eggs, sliced, are another great addition.
Avocado Mango Salad: For a sweet and refreshing version, I swap the tomatoes for 1 cup chopped mango. ½ cup diced watermelon, cantaloupe, or green melon also works beautifully for a light summer twist.
Try a Different Dressing: I like switching up the flavors by using 3 tablespoons Italian dressing, balsamic vinaigrette, or dairy-free thousand island dressing. It keeps the salad exciting and makes it feel like a whole new dish.
🍽 Serving Suggestions
How do I love to serve this Cucumber Tomato Avocado Salad? Let me count the ways! Here are some of my go-to ways to enjoy it:
Salads: I pair this avocado tomato cucumber salad recipe with other salads for a refreshing, plant-based meal. It goes particularly well with my roasted pumpkin salad, or a Hawaiian macaroni salad.
Mains: This fresh salad can be a light starter for main dishes like my vegetarian zucchini lasagna, a warm chickpea and lentil curry, or a comforting vegan pot pie.
Other Sides: Complement your main course by serving this salad alongside a portion of sweet potato casserole no eggs, or a serving of my homemade air fryer garlic bread.
Perfect With Sandwiches: This easy cucumber tomato salad is a good side dish to my favorite vegetarian sandwiches or plant-based burgers. It adds a refreshing crunch to my hearty vegan chicken sandwich or my chipotle black bean burger.
🫙 Storage Directions
Refrigerating: I store this Cucumber Tomato Avocado Salad in an airtight container or cover it tightly with plastic wrap. It stays fresh for about three days, but I always enjoy it within 24 hours for the best flavor and texture.
Freezing: This salad doesn’t freeze well because the tomatoes, cucumbers, and avocados have a high water content. Freezing and thawing would make them mushy, so I always make it fresh.
Reheating: Since this is a cold salad, there’s no need to reheat it. I just take it out of the fridge, give it a quick toss to mix the dressing, and it’s ready to enjoy!
❓Recipe FAQs
HOW DO I KEEP THE AVOCADO TOMATO SALAD FROM TURNING BROWN?
The best way I keep the avocado from browning is by adding extra lemon juice. Since the dressing already has lemon, I just squeeze a little more over the salad if I’m making it a day ahead. Then, I store it in an airtight container in the fridge, and it stays fresh and vibrant!
SHOULD I PEEL THE CUCUMBER BEFORE ADDING IT TO THE SALAD?
It’s a personal preference. If you prefer a more tender texture, and you’re using regular cucumbers you can peel the cucumber. However, leaving the skin on adds color and additional nutrients. I like using English or Persian cucumbers which have really thin, mild flavored skin – so you can leave the skin on and cut down your prep time.
IS THERE A DAIRY-FREE OPTION?
Yes! I simply leave out the feta or replace it with a plant-based cheese. There are plenty of dairy-free options that still give that creamy, tangy flavor.
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📋 Recipe Card
🎥 Watch How to Make It
Cucumber Tomato Avocado Salad
My Cucumber Tomato Avocado Salad recipe is an absolute family favorite! In just 10 minutes, I have a fresh and colorful mix of juicy tomatoes, crisp cucumbers, creamy avocado, and protein-packed chickpeas, all tossed in a zesty lemon dressing for the perfect healthy side dish.
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 oz feta cheese crumbled
For The Dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- ⅛ tsp salt more to taste
- 1 tbsp fresh basil chopped
- ½ tsp 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
-
- My #1 Secret Tip for making the best Cucumber Tomato Avocado Salad is to let it marinate for at least two hours before serving. I know it’s tempting to dig in right away, but trust me, the wait is worth it. Giving the ingredients time to soak up the lemon dressing brings out all the fresh, bright flavors and makes every bite even more delicious.
- Vary your herbs: I love switching up the fresh herbs in the dressing to keep things interesting. Basil and oregano are my go-to, but parsley, dill, or marjoram add a fun twist.
-
- Chop the same size: I always cut my veggies to match the size of the chickpeas so every bite feels balanced. It makes the salad look great and gives it the perfect texture.
-
- Use ripe but firm avocados: I always pick an avocado that is just ripe but still slightly firm. This way, it holds its shape in the salad instead of turning mushy.
-
- Toss gently: Since avocado is delicate, I mix everything carefully with a spoon instead of stirring too hard.
Nutrition
Calories: 135kcal | Carbohydrates: 16.1g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 2.1g | Sodium: 255mg | Fiber: 4.3g | Sugar: 2.5g
This is the perfect salad for a light lunch or dinner. So easy to put together and delicious!
Yes!! Thanks Holley!
This salad is so light and fresh, great any time of the year! Love how easy it is to make too. Great recipe!
So glad you liked it!