Tomato Cucumber Avocado Salad
This Tomato Cucumber Avocado Salad is from a reader named Lisa and the simple balsamic vinegar dressing makes these ingredients shine! This salad is so simple and good you’ll probably make it all summer long.
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There are lots of salads with tomatoes and cucumbers on this site, and to me that combination just screams summer. But I also eat tomatoes and cucumbers all year (whenever I can get good flavorful cherry tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for this Tomato Cucumber Avocado Salad that she called “dumb salad” and said it was something she made often, I was interested.
Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this simple salad that just combines cucumbers, tomatoes, green onion, avocado, and balsamic vinegar is not dumb at all! This recipe that’s low-carb, Keto, gluten-free, and vegan, is probably going to become a recipe you’ll make over and over when you have avocado and just want an easy salad for a side dish.
Of course, make this Tomato Cucumber Avocado Salad only when you have fresh flavorful tomatoes, but I loved this combination, accented with just sea salt and coarse ground black pepper. And I like the idea of a salad with no added oil except the fat from the avocado.
Lisa invited me to change it up, but really I didn’t change it much except to sub sliced green onions for the sweet onions she used. And I was making more than I’d eat right away, so I also tossed the avocado with just the tiniest bit of lemon juice to make sure it didn’t go brown. And the first time I tried it, I made the salad like Lisa does and happily gobbled it up for lunch!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- small Persian cucumbers or fresh garden cucumbers
- fresh tomatoes or cherry tomatoes
- green onion
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- good-quality balsamic vinegar
- sea salt and fresh ground black pepper to taste
What Vinegar did I use for the Tomato Cucumber Avocado Salad?
This simple salad has so few ingredients that you want to be sure every ingredient tastes great, so be sure to use good quality balsamic vinegar! But you don’t need expensive Balsamic Vinegar that’s $40 a bottle for this recipe! I’ve made it many times with medium-priced Colavita Aged Balsamic Vinegar (affiliate link) and I think it tastes great. The Balsamic Vinegar does slightly color the other ingredients, so if you happen to have white balsamic vinegar (affiliate link) that would also be a great choice.
What variations could you make for this salad?
The simple ingredients are one thing I think makes this Tomato Cucumber Avocado Salad so great. But Lisa’s friends suggested adding lots of chopped herbs, and I’m thinking mint, basil, or parsley could have a great supporting role in this salad if you wanted a variation. You could also add other things like olives, artichoke hearts, or hearts of palm, and Feta Cheese or Gorgonzola would also be a nice addition to the flavors here.
How to make Tomato Cucumber Avocado Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used those small Persian cucumbers but you could also use one large European cucumber instead of three small ones.
- I don’t have garden tomatoes yet, so I used sweet Cherubs tomatoes from Costco. This is something I buy over and over. (Cherubs has never paid me or sent tomatoes, I just like their product!)
- I cut the green onion in slices to make about 1/4 cup, use more or less to taste.
- You need one perfectly ripe avocado, diced into smallish pieces.
- I tossed the avocado with just a couple of teaspoons of lemon juice to keep the leftovers from turning brown, but I’m guessing most of the time you make this it will all be eaten right away, so feel free to skip this step.
- Gently toss together the cucumbers, tomatoes, onion, and avocado, then dress with just enough good quality balsamic vinegar to coat the veggies.
- Season to taste with good sea salt and fresh ground black pepper and enjoy!
More Salads with Tomatoes and Cucumbers:
- Tomato, Cucumber, and Radish Salad
- Middle Eastern Tomato Salad
- Tomato Cucumber Salad with Peperoncini
- Tomato Cucumber Salad with Mint and Feta
- Tomato Salad with Cucumber, Avocado, and Cilantro
Tomato Cucumber Avocado Salad
This simple and delicious salad I got from a reader named Lisa just has tomatoes, cucumbers, avocado, green onion, and balsamic vinegar, and this is definitely not a dumb idea for a tasty salad!
- 3 small Persian cucumbers (see notes)
- 1 cup diced tomato or cherry tomatoes
- 1/4 cup thinly diagonally sliced green onion
- 1 avocado
- 2 tsp. fresh lemon juice (optional, for tossing with avocado)
- 1 T good-quality balsamic vinegar
- sea salt and fresh ground black pepper to taste
- Cut cucumbers in half lengthwise, then slice into half-moon slices. (I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.)
- Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you have flavorful fresh tomatoes.)
- Slice green onion to make 1/4 cup, or more if you like onion.
- Peel and cut up the avocado into small cubes. Toss with lemon juice if desired, optional.
- Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together.
- Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again. (I used about a tablespoon of vinegar, which was plenty.)
- Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.
- If you like it as much as I did, you probably won’t have leftovers no matter how much you make!
You can also use one large European cucumber or two middle-sized garden cucumbers.
This recipe created by a reader named Lisa who lives on Maui.
Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 159mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Tomato Cucumber Avocado Salad is perfect for most any low-carb eating plan, including Keto, and it’s also great for Paleo diets. Everything in this salad is a perfect ingredient for the original South Beach Diet, although avocado is a limited food for South Beach. This recipe does have some carbs in the tomatoes and avocado, but there is also fiber so the net carbs are lower than you might think. If you want a lower-carb option, use more cucumber in proportion to the tomato and avocado.
Find More Recipes Like This One:
Use the Salad Index to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first posted this recipe on Kalyn’s Kitchen in 2011 after a reader named Lisa sent me the recipe. It was updated with better photos in 2022 and slightly updated with more information in 2023.
57 Comments on “Tomato Cucumber Avocado Salad”
I love it that so many people are discovering this.
Luana your Mexicanish version sounds great too!
Kalyn, this is similar to one of my favorite summer salads: tomato, red onion, radishes, avocado and cilantro. All it needs is a little salt and pepper, a good splash of lime juice, and it's perfect.
I'm eating this right now – Delicious! And sooo easy to make! It's been a couple weeks since I've bought processed food at the grocery store – I have been so hooked on making recipes from your blog. My grocery bill, needless to say, has been much less, and my eating much healthier. 🙂
Love this recipe, so simple but so delish! Am eating it for lunch right now in fact.
This salad is great. Your Top Ten Recipes of 2011 post reminded me that I've never left a comment. I made this salad in the summer with my own tomatoes. You are (of course) right that you need a top balsamic vinegar for this. Quality balsamic vinegars tend to be sweeter. There is, however, a trick I sometimes use when I just cook for myself and I don't want to use my gourmet balsamic vinegar: I just use a less expensive balsamic vinegar (one that I have around for everyday salads) and add a bit of sweetener.
Glad people are trying this and liking it, and yes I think the variations are infinite!
The cucumbers are rampant abundant and the tomatoes are just starting to appear at my local farmers markets…looking for new recipes to enjoy the bounty, different types of vinegars can change the flavors from day to day.
I make a similar salad adding Basil and or Chives. LOVE those summer herbs. I've also added a little quinoa from time to time.
I'll be making a lot of cucumber salads soon as the garden is cruising along!!
Photos look delicious! Thanks!
Not so dumb at all! I can't wait to try this. So interesting there's no oil, except from the avocado. 😉
Beautiful salad…and light for the summer.
Lady Amalthea, that's just what made this salad so delicious; I loved it too.
Judith, so glad you're enjoying the recipes.
Sam, that's great news! It's such a good feeling when you get on the scale and see some progress. I think I could eat tomatoes and cucumbers together at least once a day and never get tired of them.
We are trying to lose weight and have been eating sort of South Beach style serving a lot of tomatoes and cucumbers. My husband got on the scale this morning and was the lowest he's been in years and was thrilled. When he told me, I replied, "Must be the tomatoes and cucumbers," and I really do believe that's a big part of it.
Thanks for this recipe. Love that it doesn't have oil. Will definitely give it a try.
Kalyn: i so enjoy your blog and have tried several recipes. Last nite I made shrimp and grits which is delicious but very rich. Your wonderful smart salad was the perfect foil – clean, crisp and utterly delicious. Thanks so much for the recipe.
Brilliant! I really love the idea of using the fat from the avocado to "replace" that from olive oil. All kinds of fun ideas are popping up now …
Thanks Maggie, and I do highly recommend the salad!
This looks wonderful! Sometimes simple, seasonal recipes are the best. I just came across your site via tastespotting, and I'll definitely be back!
Just so glad people are liking this so much, because it really was spectacular. I'm going out to look for cucumbers right now and if I find some I'm making it again tonight!
The color got me – so vibrant! Love anything with avocado and tomatoes. Not sure why I don't incorporate cucs in my diet more. Maybe if I lived next door to your garden…:)