Cucumber, Tomato, and Avocado Salad Recipe

This salad takes about 15 minutes and serves 2. You dice a cucumber, four roma tomatoes, three avocados, and half a red onion, then dress it all with lemon juice and olive oil.

The one thing that ruins it is timing. Cut avocado sitting in lemon juice still browns within a few hours, so dress and eat it fresh.

You need a big bowl here. Three avocados and four tomatoes take up more room than you think, and a crowded bowl means torn avocado instead of clean cubes.

Tips & Tricks

• Dice the avocado last and add it to the bowl right before you toss. It spends less time exposed to air that way.
• Cut the cucumber and tomatoes into similar-sized pieces so every bite has both.
• Toss with a wide spatula or your hands, not a spoon. Avocado breaks apart fast.
• If you're serving later, hold the avocado, salt, and dressing separately and combine right before eating.

Step-by-Step Instructions

1. Prep the cucumber

Slice the cucumber lengthwise, then cut it into dice about half an inch. Add it to a large salad bowl.

2. Dice the tomatoes

Slice the roma tomatoes, then dice them to roughly the same size as the cucumber. Add them to the bowl.

3. Cut the avocado

Slice each avocado around the pit, twist the halves apart, and remove the stone with a spoon. Scoop the flesh out and dice it, then add it to the bowl.

4. Prep the onion

Peel the red onion, trim the top, and dice it small. Add it to the bowl with everything else.

5. Add the cilantro

Chop the cilantro and add it to the salad bowl. You want about a quarter cup once it's chopped.

6. Dress and toss

Squeeze the lemon over the salad, drizzle on the olive oil, and season with salt and pepper. Toss gently until everything is coated, then serve right away.

How to Store Cucumber, Tomato, And Avocado Salad

Frequently Asked Questions

Cucumber, Tomato, and Avocado Salad Recipe

A fresh cucumber, tomato, and avocado salad with red onion, cilantro, lemon, and olive oil. Ready in about 15 minutes and serves 2.

15 minPrep time2Servings

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Ingredients

• 1 english cucumber (diced)
• 4 roma tomatoes (diced)
• 3 ripe avocados (diced)
• ½ red onion (diced)
• ¼ cup fresh cilantro (chopped)
• 1 lemon (juiced)
• salt (to taste)
• pepper (to taste)
• 2 tablespoons extra virgin olive oil

Instructions

1. 1Prep the cucumber — Slice the cucumber lengthwise, then cut it into dice about half an inch. Add it to a large salad bowl.
2. 2Dice the tomatoes — Slice the roma tomatoes, then dice them to roughly the same size as the cucumber. Add them to the bowl.
3. 3Cut the avocado — Slice each avocado around the pit, twist the halves apart, and remove the stone with a spoon. Scoop the flesh out and dice it, then add it to the bowl.
4. 4Prep the onion — Peel the red onion, trim the top, and dice it small. Add it to the bowl with everything else.
5. 5Add the cilantro — Chop the cilantro and add it to the salad bowl. You want about a quarter cup once it's chopped.
6. 6Dress and toss — Squeeze the lemon over the salad, drizzle on the olive oil, and season with salt and pepper. Toss gently until everything is coated, then serve right away.

Cook's note: Serve this right after you toss it. The salt starts pulling water out of the tomatoes within minutes, and the avocado softens the longer it sits.

Servings: 2

Cuisine: American

Course: Salad

RecipesCooker15 minutes15 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.