Tomato Salad with Cucumber, Avocado, and Cilantro
I love this Tomato Salad with Cucumber, Avocado, and Cilantro, and it’s the cilantro and the lime vinaigrette dressing that makes this a wow. See tips in the recipe if you’re not a cilantro fan.
This simple but perfect Tomato Salad with Cucumber, Avocado, and Cilantro is a salad to help you celebrate the garden tomatoes that are at their peak this time of year! This is a combination I came up with years ago in late summer when my garden had so many fresh, ripe tomatoes, and when a neighbor stopped by I shared some with her. We both loved this tomato salad with lots of cilantro-lime vinaigrette, and we polished it off in no time!
If you’re lucky enough to have fresh garden tomatoes and cucumbers or if you have access to a Farmers Market where you can get some, this salad is a perfect way to use them before they’re gone!
What if you’re not a fan of cilantro?
I’ve been blogging long enough to know that cilantro really does taste bad to some people, so if you’re not a cilantro fan I’d recommend my fabulous Tomato Cucumber Avocado Salad that’s been such a hit on the blog! That one is even easier to make and no cilantro in sight. You can also make this salad and substitute a smaller amount of thinly-sliced green onion for the cilantro.
What ingredients do you need for this recipe?
- fresh squeezed lime juice, I used my fresh-frozen lime juice
- Vege-Sal (affiliate link) or salt to taste
- chopped cilantro
- extra virgin olive oil
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
Want More Summer Tomato Salads?
How to make this salad:
(Scroll down for complete recipe with nutritional information.)
- Start by cutting up the tomatoes and letting them drain for a few minutes in a colander.
- Dice up the avocados, toss with 1 tablespoon lime juice, and season with salt.
- Cut up the cucumber into bite-sized pieces. I peeled strips off these European cucumbers, but if you have fresh garden cucumbers peeling is definitely optional.
- Coarsely chop a generous amount of cilantro.
- Whisk together the lime juice, olive oil, Spike Seasoning (affiliate link) or other all-purpose seasoning blend. and Vege-Sal (affiliate link) or salt to make the dressing.
- Gently combine the avocado, tomatoes, and cucumber and stir in the dressing mixture. Then stir in the chopped cilantro and serve.
- I would eat this for a light summer lunch, but it’s also perfect for a side dish salad with any kind of grilled meat!
More Salads for Cilantro Lovers:
- 6 medium tomatoes, diced into bite-sized pieces (see notes)
- 2 medium cucumbers, diced into bite-sized pieces (see notes)
- 2 avocados, diced into bite-sized pieces (more or less to taste)
- 1 T fresh squeezed lime juice (to toss with avocado)
- Vege-Sal or salt to taste (for seasoning avocado)
- 1 cup chopped cilantro (use more or less to taste; use thinly sliced green onion if you’re not a cilantro fan)
- 2 T fresh squeezed lime juice
- 1 T best quality extra virgin olive oil
- 1/4 tsp. Spike seasoning (see notes)
- salt to taste (I used Vege-Sal, but sea salt would be great here)
- Cut up tomatoes and put them in a colander placed in the sink to drain for a few minutes.
- Whisk together 2 T lime juice, olive oil, Spike seasoning, and Vege-Sal to make the dressing.
- Peel avocado(s) and cut into 1/2 inch pieces
- Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice.
- Season generously with salt.
- Chop cucumbers into bite-sized pieces, peeling off thin strips if the peel is thick. (Fresh garden cucumbers won’t need to be peeled.
- Coarsely chop cilantro.
- Combine the avocado(s), tomatoes, and cucumbers and gently stir in the dressing.
- Then stir in the chopped cilantro and serve immediately.
- This doesn’t keep well, so only make as much as will be eaten right away.
I used about 2 cups diced tomatoes and about 1 cup diced cucumber. I love Spike Seasoning (affiliate link); can use another all-purpose seasoning blend if you don’t have Spike. Amounts of each ingredient can be adjusted to taste. Use more cucumber and less tomato and avocado if you want a version with fewer carbs.
This recipe created by Kalyn.
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 399mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 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:
Every ingredient in this salad is perfect for the original South Beach Diet, or any other low-glycemic eating plans, although you should stick to one avocado if you’re strictly following South Beach. This salad is pretty low in net carbs, but for a lower-carb version I would double the cucumbers and use half as many tomatoes.
Find More Recipes Like This One:
Use the Vegan Recipes or Salads to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008, and I’ve made it over and over since then. The recipe was last updated in 2021.