If you’re craving a fresh, vibrant, and satisfying salad that bursts with color and flavor, this Cucumber Tomato Avocado Salad Recipe is your new best friend. Combining crisp cucumber, juicy cherry tomatoes, and creamy avocado, all tied together with a tangy, slightly sweet dressing, it’s a refreshing dish that feels like summer on a plate. Whether you’re looking for a quick side or a light main, this salad delivers bright textures and herby zest with every bite.
Ingredients You’ll Need
Getting the perfect Cucumber Tomato Avocado Salad Recipe starts with a handful of simple, fresh ingredients that each play a starring role. From crunchy cucumber to ripe avocado, every element adds its own unique texture, flavor, or vibrant color to the mix.
- Cucumber (thinly sliced into half-moons): Adds a crisp, refreshing crunch with a subtle coolness that balances the salad perfectly.
- Cherry tomatoes (halved): These juicy bursts provide sweetness and a pop of vibrant red that brightens the dish.
- Avocado (cubed): Creamy and buttery, avocado brings a luscious texture that contrasts beautifully with the other ingredients.
- Red onion (finely chopped): Offers a mild, sharp bite that spices up the salad without overpowering it.
- Fresh herbs (chopped; chives, parsley, basil): A fragrant, herbal bouquet that lifts every bite and adds a garden-fresh aroma.
- White balsamic vinegar: Adds a crisp, slightly sweet acidity that ties the dressing together elegantly.
- Extra virgin olive oil: Creates a smooth, rich base for the dressing with fruity undertones.
- Whole grain Dijon mustard: Gives a subtle tang and a little texture kick to the dressing.
- Honey: Brings natural sweetness to balance the acidity and spice.
- Italian seasoning: A medley of dried herbs that add warmth and complexity to the overall flavor.
- Dried garlic powder: Infuses a gentle garlic note without overwhelming the fresh ingredients.
- Salt and pepper (to taste): Essential to enhance all the natural flavors and bring harmony to the salad.
How to Make Cucumber Tomato Avocado Salad Recipe
Step 1: Prepare the Fresh Ingredients
Start by thoughtfully slicing the cucumber into half-moons, halving the cherry tomatoes, and cubing the avocado to create that creamy, melt-in-your-mouth texture. Finely chop the red onion and fresh herbs so they’ll distribute evenly, giving every forkful a burst of flavor.
Step 2: Make the Dressing
Combine white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper into a small jar with a tight lid. Shake it vigorously until the dressing emulsifies, becoming luxuriously smooth and flavorful. This dressing is where tang meets sweet, perfectly complementing the fresh vegetables.
Step 3: Toss the Salad
Add all the salad ingredients into a large serving bowl, then pour the dressing over as generously as you like. Gently toss to coat every piece with that delicious dressing. If you prefer a lighter touch, start with half the dressing and save the rest—it keeps beautifully in the fridge for up to three days. This way, the salad remains fresh and vibrant.
Step 4: Serve Immediately
For best results, serve the Cucumber Tomato Avocado Salad Recipe right away. This ensures the avocado stays fresh and green without browning, maintaining its appetizing texture and color. Freshness is key to enjoying all the salad’s bright, lively flavors at their peak.
How to Serve Cucumber Tomato Avocado Salad Recipe
Garnishes
Sprinkle extra chopped fresh herbs, like basil or parsley, over the top for a fresh, fragrant finish. A few flakes of sea salt or a drizzle of olive oil right before serving also enhance the visual and flavor appeal, making the salad even more irresistible.
Side Dishes
This salad pairs marvelously with grilled chicken, seared fish, or as a refreshing counterpoint to heavier mains like roasted meats or grain bowls. It’s also fantastic alongside crusty bread for a light and satisfying lunch.
Creative Ways to Present
For gatherings, serve the salad in a hollowed-out cucumber or avocado shell to impress guests visually. Layer it in clear glass jars for a picnic-ready presentation, or plate it artistically with edible flowers for an elegant touch that makes every bite feel special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the fridge, but remember to keep the dressing separate if possible to avoid sogginess. Consume within two days for the best texture, especially since avocado tends to brown over time.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The cucumbers and tomatoes will turn mushy, and the avocado changes texture when defrosted, diminishing that fresh salad experience we all love here.
Reheating
Since this is a fresh salad meant to be enjoyed chilled, reheating is unnecessary and not advised. Simply prepare small batches and enjoy immediately for full flavor and freshness.
FAQs
Can I use regular balsamic vinegar instead of white balsamic vinegar?
Absolutely! Regular balsamic vinegar will add a deeper color and a slightly sweeter, more robust flavor. Keep in mind it may darken the salad’s fresh look, but the taste will still be delightful.
How do I prevent the avocado from browning?
Serve the salad immediately after tossing with the dressing. If you need to prepare ahead, toss avocado with a bit of lemon juice to slow browning, and add it to the salad just before serving.
Can I make this salad vegan?
Yes! Simply substitute the honey in the dressing with maple syrup or agave nectar to keep it fully plant-based without sacrificing sweetness.
Is this salad gluten-free?
Definitely. None of the ingredients contain gluten, making this salad safe and delicious for gluten-free diets.
What fresh herbs work best in this recipe?
The classic combination is chives, parsley, and basil, but feel free to experiment with mint, cilantro, or dill for exciting twists that match your personal taste.
Final Thoughts
This Cucumber Tomato Avocado Salad Recipe is a celebration of fresh, wholesome ingredients coming together in perfect harmony. It’s quick, easy, and endlessly versatile—ideal for a light lunch, a festive side, or even a simple dinner on warm evenings. Give it a try, and you’ll see why it’s become such a beloved recipe in my kitchen. Once you have this beauty ready, you’ll never look back on boring salads again!
Print
Cucumber Tomato Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Cucumber Tomato Avocado Salad featuring crisp cucumber, juicy cherry tomatoes, creamy avocado, and a tangy white balsamic vinaigrette. This easy-to-make salad combines fresh herbs and a flavorful dressing for a light, refreshing dish perfect for quick lunches or as a side for any meal.
Ingredients
Salad Ingredients
- 1 cucumber, thinly sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 1 small-medium red onion, finely chopped
- 2 tablespoons fresh herbs, chopped (such as chives, parsley, and basil)
Dressing Ingredients
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon whole grain Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the salad: Add all the salad ingredients—cucumber, cherry tomatoes, avocado, red onion, and fresh herbs—to a large serving bowl, ensuring everything is evenly combined.
- Make the dressing: Place all dressing ingredients—white balsamic vinegar, olive oil, Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper—into a small jar with a tight-fitting lid. Shake the jar vigorously until the dressing is fully emulsified and well blended.
- Toss and serve: Pour as much dressing over the salad as desired, then gently toss to coat all ingredients evenly. Serve the salad immediately to prevent the avocado from browning. Any leftover dressing can be stored in the refrigerator for up to 3 days.
Notes
- Use fresh herbs like chives, parsley, and basil for the best flavor.
- Serve immediately to keep avocado vibrant and prevent browning.
- Leftover dressing can be refrigerated for up to 3 days and used for other salads.
- Adjust dressing quantity to taste—more or less depending on preference.
