Cucumber Tomato Avocado Salad

No ratings yet

Cucumber Tomato Avocado Salad

Fresh cucumber tomato avocado salad with crisp vegetables and creamy avocado tossed in a light lemon dressing. Ready in 10 minutes, this gluten-free, dairy-free, vegan side dish is great for summer cookouts, potlucks, and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings 4 servings

Metric - US Customary

Ingredients

For the Salad:

▢ 2 cups (280 g) diced cucumber - from 1 medium English cucumber
▢ 1 cup (150 g) diced avocado - from 1 large avocado
▢ 2 cups (300 g) grape tomatoes - halved

For the Lemon Dressing:

▢ ¼ cup (56 g) extra virgin olive oil
▢ ¼ cup (60 g) fresh lemon juice - juice of 1-2 lemons
▢ ½ teaspoon kosher salt
▢ ½ teaspoon ground black pepper
▢ 1 tablespoon fresh chives - chopped

**Use the toggle button above to turn the instruction photos on and off!

Instructions

In a large bowl, combine 2 cups (280 g) diced cucumber, 1 cup (150 g) diced avocado, and 2 cups (300 g) grape tomatoes.
In a small bowl, whisk together ¼ cup (56 g) extra virgin olive oil, ¼ cup (60 g) fresh lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 tablespoon fresh chives until combined.
Pour dressing over the vegetables and gently toss until everything is evenly coated.
Serve immediately.

Video

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. Drain excess liquid before serving. The avocado will brown and vegetables will release water over time.
Make Ahead: Dice cucumbers and tomatoes up to 1 day ahead and store in the refrigerator. Make the dressing separately. Add avocado and toss everything together right before serving.
Substitutions: Use avocado oil instead of olive oil. Substitute fresh dill, parsley, or cilantro for chives (same amount). Cherry tomatoes work in place of grape tomatoes.

Nutrition