Sometimes a simple, fresh salad is exactly what a meal needs! This cucumber, avocado, and tomato salad combines crisp cucumber, juicy tomatoes, creamy avocado, and a bright lemon-garlic dressing for an easy keto-friendly side dish.
The dressing coats the vegetables nicely without being too heavy, while the avocado adds a delicious creaminess. It’s a refreshing side dish that pairs especially well with meals featuring bold or spicy flavors.
Cucumber, Avocado & Tomato Salad
Ingredients
Method
- Prepare the Vegetables. Dice the unpeeled English cucumber and Roma tomatoes into approximately ½-inch pieces. Finely dice the yellow onion. Dice the avocado just before assembling the salad.
- Make the Dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and black pepper. Set the salt aside until serving.
- Combine the Vegetables. Add the cucumber, tomatoes, and yellow onion to a large mixing bowl. Add the chopped fresh parsley, if using.
- Add the Dressing. Shortly before serving, pour the lemon-garlic dressing over the vegetables and toss gently until evenly coated.
- Finish and Serve. Gently fold in the diced avocado to avoid mashing it. Add the table salt immediately before serving, toss gently, and taste. Adjust the seasoning if needed. Serve promptly.
Nutrition
Notes
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Let us know how it was!Tips for the Best Cucumber, Avocado & Tomato Salad
For the best texture, dice the cucumber and tomatoes into similar-sized pieces so you get a little of everything in each bite.
Add the avocado last and fold it in gently. This helps the avocado hold its shape instead of getting mashed into the dressing.
Wait until just before serving to add the salt. Salt draws moisture from the vegetables, so adding it at the end helps keep the salad fresh and crisp.
Make-Ahead and Storage Tips
If you’re preparing this salad ahead of time, chop the cucumber, tomatoes, and onion and refrigerate them separately from the dressing.
Wait until shortly before serving to dice the avocado and toss everything together. This helps keep the vegetables crisp and prevents the avocado from browning.
This salad is best enjoyed fresh. Leftovers should be refrigerated promptly in an airtight container, although the vegetables may release moisture and the avocado may soften.
Substitutions and Variations
Tomatoes: Cherry or grape tomatoes work just as well as Roma tomatoes. Use approximately 1½ cups (9 ounces), halved.
Onion: Substitute red onion for the yellow onion if you prefer a sharper flavor.
Fresh herbs: Parsley adds a mild, fresh flavor, but you can leave it out or substitute fresh basil for a different twist.
Lemon juice: Fresh lemon juice gives this salad its bright, tangy dressing. Lime juice is another option if you’d like to change the flavor slightly.
What to Serve with Cucumber, Avocado & Tomato Salad
This fresh, tangy salad makes a great side dish for grilled chicken, shrimp, or steak. The cool cucumber and creamy avocado are especially nice alongside dishes with bold seasonings or a little heat.
It’s also a refreshing addition to a summer cookout or an easy weeknight dinner when you want something light to balance a richer main course.
Frequently Asked Questions
Do I need to peel the cucumber?
No! I prefer leaving the skin on English cucumbers because it’s thin and tender. It also adds a little extra crunch and color to the salad.
Can I make this salad without avocado?
Yes! You can leave out the avocado for a lighter cucumber and tomato salad. The flavor will still be fresh and tangy, but you’ll lose some of the creaminess that makes this version special.