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tomato avocado cucumber salad in a white bowl
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4.93 from 39 votes

Tomato Avocado Cucumber Salad

This quick, easy tomato avocado cucumber salad is a delicious blend of colorful, fresh veggies that will brighten up your dinner table. It’s vegetarian, gluten-free, and the perfect healthy side dish for a picnic, summer gatherings, potlucks with friends, or a quick weeknight dinner any time of the year! Plus, you'll only need 10 minutes of prep time to make it!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian
Servings: 8 servings
Calories: 135kcal
Author: Anjali Shah

Ingredients

For The Salad

  • 10½ oz container red cherry tomatoes quartered
  • 10½ oz container yellow cherry tomatoes quartered
  • 15 oz can chickpeas drained, rinsed
  • English cucumbers peeled, halved lengthwise, sliced
  • 1 Hass avocado peeled, cored, diced (ripe but semi-firm)
  • 3 oz feta cheese crumbled

For The Dressing

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.

Video

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