Cucumber Tomato Avocado Salad (Gluten-Free, Vegan)

Name: Cucumber Tomato Avocado Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups diced cucumber (from 1 medium English cucumber); 1 cup diced avocado (from 1 large avocado); 2 cups grape tomatoes (halved); ¼ cup extra virgin olive oil; ¼ cup fresh lemon juice (juice of 1-2 lemons); ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon fresh chives (chopped)

A bowl of Cucumber Tomato Avocado Salad with sliced cherry tomatoes, diced avocado, cucumber, and herbs, mixed together. A spoon is in the bowl, with whole cherry tomatoes and half an avocado on a white surface.

This cucumber tomato avocado salad has become a summer staple in my kitchen. It’s made with diced cucumbers, grape tomatoes, and avocado tossed in a light lemon dressing with olive oil and fresh chives. The lemon juice and olive oil create a coating that brings everything together without being heavy or creamy like mayo-based salads.

The whole thing comes together in about 10 minutes with just chopping and mixing. It’s naturally gluten-free, dairy-free, and vegan, which makes it work for almost any gathering or weeknight meal.

Why You’ll Love this Recipe

Ready in 10 minutes with no cooking. Dice the vegetables, whisk the dressing, toss, and serve. No oven, no stovetop, no complicated steps.
Creamy dressing without mayo or dairy. The avocado softens slightly in the lemon dressing, creating a naturally creamy coating without adding any dairy or heavy ingredients.
Fresh and crunchy with great texture contrast. Crisp cucumbers and firm tomatoes balance the soft avocado, while the lemon dressing keeps everything light and bright.

A close-up of a spoon holding a fresh Cucumber Tomato Avocado Salad with cherry tomatoes, cucumber, and avocado, with a blurred bowl of the same salad in the background.

Ingredient Notes

Cucumber – Use English cucumbers or regular cucumbers. If using regular cucumbers with thick skins, you can peel them first. Persian cucumbers also work well and have thin, edible skins.
Avocado – Choose ripe but firm avocados that give slightly when pressed. Overripe avocados will turn mushy in the salad. The lemon juice helps prevent browning, but it’s best to add avocado the day of serving if making in advance.
Grape Tomatoes – Grape or cherry tomatoes both work well here. Look for firm, sweet tomatoes.
Olive Oil – Use extra virgin olive oil for the best flavor. Avocado oil also works, though it has a more neutral flavor.
Lemon Juice – You’ll need about 1-2 lemons to get 1/4 cup of juice.
Fresh Chives – Fresh herbs are a must for this recipe. If you don’t have chives, substitute fresh dill, parsley, or cilantro. Do not use dried herbs, as they won’t give the salad the same fresh, bright flavor. If you can’t find fresh herbs, omit them and season well with salt and pepper.

Tip

Use fresh lemon juice, not bottled. Bottled lemon juice tastes flat and artificial compared to fresh-squeezed. You need the bright, acidic punch of fresh lemon to balance the rich avocado and bring all the flavors together.

A white bowl filled with diced cucumbers, tomatoes, and avocado in a lemon dressing with chopped chives on top.

Recipe FAQs

How do I keep the avocado from browning?

The lemon juice in the dressing helps slow browning. For best results, add the avocado right before serving. If you need to make it ahead, press plastic wrap directly onto the surface of the salad to minimize air exposure.

Can I add other vegetables to this salad?

Yes. Red onion, bell peppers, or radishes all work well. Keep additions minimal so the cucumbers, tomatoes, and avocado remain the stars. Add no more than 1/2 cup of extras.

Can I use Roma tomatoes instead of grape tomatoes?

Yes, but remove the seeds and dice the flesh so your salad isn’t watery.

Expert Tips

Cut vegetables into uniform 1/2-inch pieces. Same-size pieces ensure every bite has balanced flavor and texture. Cut cucumbers and avocados into roughly 1/2-inch cubes and halve the grape tomatoes lengthwise.
Don’t prep this more than 2 hours ahead. The cucumbers and tomatoes release water as they sit, making the salad soupy. If you must make it ahead, store vegetables and dressing separately and toss just before serving.

Storage Instructions

Make Ahead: Prep cucumbers, tomatoes, and dressing separately up to 1 day ahead. Store in the refrigerator. Add avocado and toss right before serving.

Refrigerate: Store leftovers in an airtight container for up to 1 day. Drain liquid before serving. Avocado will brown and vegetables will soften.

Serving Suggestions

This fresh salad is great for summer cookouts alongside grilled chicken, fish, or steak. Serve with Roasted Chicken Thighs or Honey Glazed Salmon. For a complete BBQ spread, pair with Roasted Corn and Bacon Red Potato Salad.

An aerial view of a bowl of cucumber avocado tomato with chives and lemon dressing.

More gluten-free sides to try

All Sides

Did you make this recipe?

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