Fresh Cucumber Avocado Salad with Tomatoes
This Fresh Cucumber Avocado Salad is crisp, refreshing, and packed with bright flavors! It’s the perfect healthy side dish for summer cookouts, meal prep, or a light lunch. Made with simple ingredients like cucumbers, ripe avocado, and juicy tomatoes, it comes together in just 20 minutes!
Servings: 4
Calories: 116kcal
Ingredients
- 1 large cucumber sliced (English cucumber works best)
- ¼ cup red onion, chopped
- 1 Avocado, diced
- 1 small Roma tomato, diced
- 1 tbsp olive oil
- 1 tsp. Italian seasoning
- juice of a lemon
- ¼ C. parsley chopped
- 2 tsp. minced garlic
- salt and pepper to taste
Instructions
- Wash and dry the cucumber, tomato, and parsley.
- Slice the cucumber into thin rounds, dice the tomato, and chop the onion and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, Italian seasoning, salt, and black pepper until well combined. This will help coat the ingredients evenly and enhance the flavor.
- In a large mixing bowl, add the cucumbers, tomatoes, onion, and parsley. Pour the dressing over the top and toss everything together so the veggies get evenly coated.
- Gently fold in the avocado, being careful not to mash it. Serve immediately, or chill for 15–30 minutes to let the flavors meld together.
- Tip: If making ahead, wait to add the avocado until just before serving to keep it fresh and prevent browning.
Notes
Cucumber Options: English cucumbers work best since they have thin skin and fewer seeds. If using regular cucumbers, peel them and scoop out some seeds for the best texture.
Avocado Tips: Use a ripe but firm avocado so it holds its shape in the salad. If prepping ahead, wait to add the avocado until right before serving to keep it fresh.
Onion Mellowing Trick: If raw red onion is too strong for your taste, soak the slices in cold water for 10 minutes before adding them to the salad. This helps take the bite out.
Dressing Alternative: If you prefer a creamier salad, mix 1-2 tablespoons of Greek yogurt or sour cream into the dressing.
Make-Ahead Tip: This salad is best eaten fresh but can be stored in the fridge for up to 2 days. Just give it a stir before serving and add a fresh splash of lemon juice if needed.
Storage: Keep leftovers in an airtight container in the fridge. The avocado may brown slightly, but the flavor will still be delicious!
Avocado Tips: Use a ripe but firm avocado so it holds its shape in the salad. If prepping ahead, wait to add the avocado until right before serving to keep it fresh.
Onion Mellowing Trick: If raw red onion is too strong for your taste, soak the slices in cold water for 10 minutes before adding them to the salad. This helps take the bite out.
Dressing Alternative: If you prefer a creamier salad, mix 1-2 tablespoons of Greek yogurt or sour cream into the dressing.
Make-Ahead Tip: This salad is best eaten fresh but can be stored in the fridge for up to 2 days. Just give it a stir before serving and add a fresh splash of lemon juice if needed.
Storage: Keep leftovers in an airtight container in the fridge. The avocado may brown slightly, but the flavor will still be delicious!
Nutrition
Calories: 116kcal | Carbohydrates: 9.5g | Protein: 1.6g | Fat: 9.1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 458mg | Fiber: 3.3g | Sugar: 2g | Vitamin A: 1497IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg
