Why you’ll love this recipe:
Summer’s almost here, and with it comes light and refreshing salads full of fresh produce. Cucumber tomato avocado salad is the best combination of healthy and luscious! This lightened-up version is tossed in creamy avocado, olive oil, and lemon juice instead of sour cream, which makes it naturally dairy-free but no less delicious!
- Quick & easy to make
- Creamy, light, and healthy
- Cucumber salad without mayo!
You’re going to LOVE this summer avocado salad on a busy weeknight! Crunchy cucumbers, juicy tomatoes, and fresh dill scream fresh and summery. It’s super quick, easy, and customizable, which means less time in the kitchen and more time relaxing in the sun. Pair it with grilled steak or chicken for a complete meal.
Key Ingredient Notes:
- English cucumber – English cucumbers are the crème de la crème of cucumbers. They have small seeds, thin skin, and a sweet but mild taste. They’re perfect for a salad, sandwich, or crunchy snack. Persian cucumbers are a good substitute if you can’t find English cucumbers.
- Cherry tomatoes – Cherry tomatoes are naturally sweet with thin skins. I highly recommend cherry tomatoes! If you can’t find them, grape tomatoes are the next best thing.
- Avocado – Look for a ripe avocado since an unripe one won’t be creamy! It should be dark green, give in to light pressure, but not be mushy. Be sure to buy Hass avocados and not the large ones labeled green avocados. Green avocados have significantly less fat with a firm flesh.
- Fresh dill – Fresh dill adds a bright and earthy flavor. Dill paste is an easy option that’s prechopped in a squeezable tube! Feel free to swap dill with other fresh herbs. Basil, cilantro, and mint are great too.
- Olive oil – Heart-healthy olive oil combined with mashed avocado make the dressing oh-so-creamy!
- Lemon juice – Fresh lemon juice is far superior to the bottled kind, and it’s affordable too! I try to keep lemons on hand at all times, a squeeze of fresh lemon juice brightens almost any dish.
- Salt & pepper – Don’t underestimate the need for seasoning! Season until the cucumber salad tastes flavorful but not salty.
How to make this recipe:
Cucumber salad is a breeze to make! Here’s what you need to do.
First, prep the veggies:
- Slice the cucumber into thin slices.
- Cut the cherry tomatoes in half.
- Dice the avocado.
Then combine everything in a large bowl and mix well. Season with salt and pepper.
Easy way to dice avocado:
- Using a paring knife, cut the avocado lengthwise all the way around the pit.
- Twist the two halves to separate and then remove the pit. (Carefully tap the pit with the sharp side of the knife until it sticks to the pit.)
- Then cut the avocado into small cubes directly inside the skin. Be careful not to cut through the skin.
- Finally, scoop the avocado cubes out with a spoon.
- Make this cucumber avocado tomato salad the day before and store in the refrigerator. The veggies stay crisp for up to 2 days!
- This is a great salad if you like to meal prep lunches for the week! Portion and package the cucumber salad ahead of time so all you have to do is grab and go!
- Cucumber and avocado salad is my go-to recipe for potlucks and parties! Double or triple the recipe based on the amount of people you plan to feed. Avocado browns quickly once it’s cut. If you prefer the avocado to keep its green color, combine everything but the avocado. Stir in the diced avocado right before serving.
- Store in an airtight container in the refrigerator for up to 2 days.
- If the salad gets watery, drain the excess liquid before serving.
More Tasty Mix-Ins:
- Add sliced red onion for a spicy, crunch!
- Sprinkle feta or mozzarella pearls on top for a creamy addition.
- Switch up the herbs. Parsley, basil, cilantro, and mint pair well with tomato and avocado!
- Add shredded chicken to make it into a satisfying meal.
- Toss any leftover cucumber tomato salad with quinoa or arugula for a healthy lunch.
Yes, this cucumber tomato salad is full of nutritious, plant-based ingredients! Cucumbers are low in calories but high in fiber! Heart-healthy avocado is packed with vitamins and phytochemicals for a healthy immune system! Tomatoes are a major source of lycopene, an antioxidant linked to decreasing the risk of heart disease or cancer. This cucumber salad is made with only whole foods you can feel good about eating!
If the vegetables release liquid, drain the excess water from the salad. If you want to, sweat the cucumbers before making the salad to remove excess water. To do this, place the sliced cucumbers in a bowl and season with salt. Let the mixture sit for an hour, then drain the excess liquid. Use in the recipe as directed.
Summer is here! Try one of these amazing salads.
If you love this creamy cucumber salad, check out all of my delicious summer salads!
Cucumber Tomato Salad
Creamy Cucumber Tomato Salad
- 1 English cucumber Note 1
- 1 cup cherry tomatoes Note 2
- 1 avocado
- 2 tablespoon chopped fresh dill
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Slice cucumber into thin slices.
- Cut cherry tomatoes in half.
- Cut avocado in half, remove pit and cut into small cubes.
- In a large bowl, combine cucumber, tomatoes, avocado, dill, olive oil and lemon juice.
- Mix and season with salt and pepper to taste.
– Store in an airtight container in the refrigerator for up to 2 days.
– If the salad gets watery, drain the excess liquid before serving. Note 1: I prefer English cucumbers, or seedless cucumbers, because they’re sweeter and have thin skin. Note 2: If you can’t find cherry tomatoes, grape tomatoes work great too!
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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