Avocado Tomato Cucumber Salad

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Prep Time
5 mins
Cook Time
0 mins
Total Time
5 minss
Calories
110

This simple Avocado Tomato Cucumber Salad is a breath of fresh air for your taste buds. Savoring the creamy, juicy, crunchy goodness of every bite is what it’s all about!

If you’re looking for more cucumber salads you definitely need to try out my 10 Minute Asian Cucumber Salad or my light Creamy Cucumber Salad.

Refreshing Avocado Cucumber Salad with Tomatoes

Whenever I’m in need of a pick-me-up, salads are my saving grace. They’re nutritious, they’re easy to make, and they give you the lasting energy you need to get things done. I enjoy pretty much all kinds of salads, but sometimes I’m just not in the mood for leafy greens.

That’s where this avocado tomato cucumber salad comes in. It’s a light, fresh and flavorful snack, side dish or light lunch that comes together in 5 minutes flat! The veggies are seasoned with fresh basil and a zesty-sweet vinaigrette. Once you toss it all together and help yourself, your current favorite salad is bound to become second best.

Red wine vinegar, fresh basil, salt, pepper and the rest of the ingredients arranged on a marble countertop

What You’ll Need

It only takes a handful of ingredients to make this healthy avocado salad. See the recipe card toward the bottom of this post for specified amounts.

  • Large Cucumber: Diced into 1/4-inch cubes.
  • Halved Cherry Tomatoes: I like to use assorted colors, but any cherry tomatoes will do.
  • Diced Avocado
  • Fresh Basil: Thinly sliced.
  • Red Wine Vinegar: This tangy vinegar makes a great base for the dressing.
  • Olive Oil
  • Honey: Raw and unfiltered honey is best.
  • Salt & Pepper: Added to taste.
An overhead shot of a bowl of avocado salad with a spoon inside the bowl

How to Make Avocado Tomato Cucumber Salad

You’re going to love how easy this recipe is. Let’s make some salad!

Make Dressing: Add the red wine vinegar, olive oil, honey, salt and pepper to a small bowl. Whisk until combined.

Combine Salad Ingredients: Add the prepared cucumber, tomatoes, avocado, basil and dressing to a large bowl.

Toss & Serve: Gently toss everything together and serve immediately.

A bowl of avocado tomato cucumber salad with a basil leaf garnishing the dish

Strategies for Success

Whipping up this tomato avocado cucumber salad is the best way to get your green going. Make sure it’s perfect by keeping these tips and tricks in mind:

  • Keep it Fresh: Fresh ingredients are key to a successful salad. Make sure your vegetables are nice and ripe, and don’t try to use dried basil – it doesn’t have the same flavor, texture or potency as the fresh stuff.
  • Whisk the Dressing Well: You have to give the vinaigrette a thorough whisk in order to properly blend everything. The oil and the vinegar won’t actually combine, so you need to get them to emulsify. This means that both liquids must disperse into tiny droplets and mingle with one another to mimic being fully mixed together.
  • Serve Immediately: Because this salad is so fresh, it’s best to enjoy it right away. If you’re not serving it immediately, transfer it to an airtight container and refrigerate it.
A close-up shot of an avocado tomato cucumber salad inside of a bowl with a spoon

Add-Ins & Variations

Interested in creating an adaptation of this salad? Go right ahead!

  • Make It Spicy: Spice up your avocado salad with some chopped jalapeños if you want to pack in the heat. When I do this, I like to substitute the basil for fresh cilantro to complement the spiciness.
  • Add Cheese: I strongly believe that a little bit of cheese will elevate any savory dish. Try topping your cucumber salad with crumbled feta or goat cheese!
  • Make It Tropical: If you’re in the mood to add more sweetness to this salad, there’s one tropical fruit that you truly can’t go wrong with – mango! Dice it up and throw it in.
  • Add Protein: I think this salad would be lovely with some chopped grilled chicken in the mix. Grab those tempting leftovers and test it out!
Chopped avocado, cucumber and tomatoes in a bowl with fresh basil and honey vinaigrette

Serving Suggestions

Don’t hesitate to serve this salad with any of your go-to entrees. It tends to taste amazing alongside everything! Whenever I have to get dinner on the table in a pinch, I’ll pair it with this dreamy Maple Dijon Glazed Salmon, which comes together in just 15 minutes.

If you’re looking to prepare a meatless meal, I highly recommend serving your salad with these Vegetarian Crepe Quesadillas. They’re stuffed with a Tex-Mex filling and topped with a silky chipotle lime crema. Speaking of chipotle, these Beef Barbacoa Stuffed Sweet Potatoes are another great pairing option!

A bowl of salad on a marble countertop with chopped basil and a dish of salt

How to Store Extra Salad

Refrigerate any leftovers in an airtight container for up to 24 hours. Toward the end of that time frame, you’ll notice that the salad has a bit more moisture and the avocados have started to brown – don’t worry – it will still taste incredible! Feel free to toss your leftovers with a little fresh citrus juice if you’d like to liven them up.

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A bowl of avocado tomato cucumber salad on a kitchen countertop

Avocado Tomato Cucumber Salad

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 0 minutes
  • total_time Total Time: 5 minutess
  • yield Yield: 6 1x
  • category Category: Side Dish
  • method Method: Bowl
  • cuisine Cuisine: American

Description

This simple Avocado Tomato Cucumber Salad is a breath of fresh air for your taste buds. Savoring the creamy, juicy, crunchy goodness of every bite is what it’s all about!

Scale

Ingredients

  • 1 large cucumber, diced 1/4″ cubes
  • 12 oz. cherry tomatoes (assorted colors if you can), halved
  • 1 large avocado, diced
  • 1/4 cup fresh basil, chiffoned (thinly sliced)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • salt & pepper

Instructions

  1. In a small bowl add red wine vinegar, olive oil, honey, salt, and pepper. Whisk until combined.
  2. To a large bowl add cucumber, tomatoes, avocado, fresh basil, and the dressing.
  3. Gently toss everything together. Serve.

Notes

Refrigerate leftovers in an airtight container for up to 24 hours. Toward the end of that time frame, you’ll notice that the salad has a bit more moisture and the avocados have started to brown – don’t worry – it will still taste incredible! Feel free to toss your leftovers with a little fresh citrus juice if you’d like to liven them up.


Nutrition

  • Serving Size: 3/4 cup
  • Calories: 110
  • Sugar: 4 g
  • Sodium: 58 mg
  • Fat: 9 g
  • Carbohydrates: 7 g
  • Fiber: 4 g
  • Protein: 2 g

Keywords: simple salad, avocado salad with tomatoes, side salad

More Healthy Side Dish Ideas

Need more side dishes like this in your life? Luckily, I’ve got plenty! Let’s start with just a few:

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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16 Responses
  1. Kacey @ The Cookie Writer

    I have made a really similar salad but using basil is fantastic here! I used mint, but I really like the flavours going on here (so excited!)

  2. Patricia @ Grab a Plate

    Hooray for summer? Yes, why not, especially if it delivers salads like this one — just gorgeous! I hope you find a little “me time” this season 🙂

  3. Lucy

    This looks so yummy! My husband doesn’t like cilantro, so I’m excited to see this recipe uses basil, which he loves! Can’t wait to try this summer. Also, your wooden serving bowl is gorgeous! I’ve been looking for one just like it. Would you mind sharing where you got it? 🙂

    1. Krista Rollins Professional Photos-5
      Krista

      Thanks Lucy! If he doesn’t like cilantro he will definitely love this salad, it’s so light and refreshing!

      That bowl is one of my favorites too! 🙂 I think I got it at either World Market or Sur La Table.. about 7 months ago.

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