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.

PIN the tomato salad with cilantro vinaigrette to make it later!

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?

• tomatoes
• cucumbers
• avocados
• 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?

Check out Favorite Summer Tomato Salads for more amazing salad ideas for summer tomatoes! Or you can use Tomatoes to see all the recipes with tomatoes!

How to make this salad:

(Scroll down for complete recipe with nutritional information.)

1. Start by cutting up the tomatoes and letting them drain for a few minutes in a colander. 
2. Dice up the avocados, toss with 1 tablespoon lime juice, and season with salt.
3. 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.
4. Coarsely chop a generous amount of cilantro.
5. 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.
6. Gently combine the avocado, tomatoes, and cucumber and stir in the dressing mixture. Then stir in the chopped cilantro and serve.
7. 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:

Chicken and Avocado Salad with Lime and Cilantro
Asian Cucumber Salad
Tomato Avocado and Tuna Salad
Garbanzo, Tomato, and Avocado Salad
Spicy Mexican Slaw with Lime and Cilantro

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Yield: 4 servings

Tomato Salad with Cucumber, Avocado, and Cilantro

Prep Time 35 minutes

Total Time 35 minutes

Tomato Salad with Cucumber, Avocado, and Cilantro is a perfect summer lunch, and it's chopped cilantro and lime vinaigrette dressing that makes this one of my favorites!

Ingredients

Ingredients:

• 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)

Dressing Ingredients:

• 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)

Instructions

1. Cut up tomatoes and put them in a colander placed in the sink to drain for a few minutes.
2. Whisk together 2 T lime juice, olive oil,  Spike seasoning, and Vege-Sal to make the dressing.
3. Peel avocado(s) and cut into 1/2 inch pieces
4. Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice.
5. Season generously with salt.
6. Chop cucumbers into bite-sized pieces, peeling off thin strips if the peel is thick.  (Fresh garden cucumbers won’t need to be peeled.
7. Coarsely chop cilantro.
8. Combine the avocado(s), tomatoes, and cucumbers and gently stir in the dressing.
9. Then stir in the chopped cilantro and  serve immediately.
10. This doesn’t keep well, so only make as much as will be eaten right away.

Notes

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.

Nutrition Information:

Yield:

4

Serving Size:

1
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.

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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.

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