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A bowl of avocado tomato cucumber salad on a kitchen countertop

Avocado Tomato Cucumber Salad

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutess
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Bowl
  • Cuisine: American


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!


  • 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


  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.


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.


  • 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