Loaded with fresh herbs, juicy tomato, crisp cucumber, and creamy avocado, the addition of olive oil and lime finishes our avocado cucumber tomato salad recipe for a perfect side dish or light meal. Try a more recipes with fresh tomatoes—burrata bruschetta and burrata Caprese.

Key Ingredients
- Cucumber: Persian cucumbers add the perfect crunch, but use what you have.
- Tomato: I like cherry, grape, and medley tomatoes, or dice Roma tomatoes.
- Cilantro: Cilantro brightens the salad, or substitute with basil, dill, or mint leaves.
- Dressing: Prepare a simple salad dressing with extra-virgin olive oil and fresh lime juice from half a lime.
- Garlic: Include one garlic clove for the best flavor.
- Avocado: Fresh, ripe avocado adds creaminess to the salad. Look for ones with dark green skin and a slight give when gently pressed. If it’s too firm, it’s underripe and may taste bitter. Too soft, and it might be overripe.
- Spices: Season the dressing with kosher salt and coarse black pepper.
Additions and Substitutions
- Include dairy. Add fresh cheese like mozzarella balls or crumbled feta cheese.
- Load up on veggies. Add more fresh vegetables like corn, red onions, spinach leaves, and arugula.
- Swap the dressing. Replace the citrusy lime dressing with avocado lime crema, avocado green goddess dressing, serrano crema, or miso vinaigrette.
How to Make Avocado Cucumber Tomato Salad
The full recipe with measurements is in the recipe card below.
Step 1: Cut the cucumbers, tomatoes, and cilantro. Transfer them to a serving bowl.

Step 2: Add olive oil, lime juice, fresh garlic, salt, and pepper and stir to combine.

Step 3: Cut the avocado into cubes.

Step 4: Gently fold them into the salad, careful not to over-mix.


If you enjoy the salad, pair it with one of these dinner recipes!

What To Do With Leftovers
- Can I make the salad ahead of time? Prepare the salad the day before. However, I recommend leaving out the avocado. When you’re ready to serve, fold the avocado pieces into the salad.
- Refrigerate: Store the leftover avocado cucumber tomato salad in an airtight container for 2-3 days.
More Salad Recipes:

Avocado Cucumber Tomato Salad
- 6 Persian cucumbers, sliced
- 1 package grape or cherry tomatoes, cut in half
- ½ cup fresh cilantro leaves, finely chopped
- 1½ tablespoon extra-virgin olive oil
- lime juice, ½ lime
- 1 garlic clove, minced
- 1 teaspoon coarse black pepper
- ½ teaspoon kosher salt
- 1 large avocado, cut into cubes
- Cut the cucumbers, tomatoes, and cilantro. Transfer them to a serving bowl.
- Add olive oil, lime juice, fresh garlic, salt, and pepper and stir to combine.
- Cut the avocado into cubes and gently fold them into the salad, careful not to over-mix.
Sarah
Monday 13th of February 2023
I made this salad for dinner last night and it was a hit! The fresh herbs and juicy tomato paired perfectly with the creamy avocado and crisp cucumber. The addition of olive oil and lime gave it a delicious zing that took it to the next level. I loved having it as a light meal, but it would also make a fantastic side dish for any gathering. Thank you for sharing this wonderful recipe!
Tressa Jamil
Monday 13th of February 2023
Thanks for taking time to comment. I am not kidding when I say that we pair this salad with everything.