Healthy Avocado Tomato Cucumber Salad You’ll Love
You want a salad that doesn’t taste like punishment. Something fresh, filling, and stupidly easy to make. Enter the Avocado Tomato Cucumber Salad—the MVP of lazy gourmet eating.
No fancy skills required, no obscure ingredients, just crisp, creamy, tangy perfection in a bowl.
It’s the kind of dish that makes you look like you’ve got your life together, even if you’re eating it in sweatpants. And the best part?
It’s ready before your delivery app could even suggest a “10-minute express” option that takes 45.
Let’s get to it.

Why This Salad Slaps
This isn’t just another sad bowl of greens. The combo of creamy avocado, juicy tomatoes, and crunchy cucumber is a texture dream team.
Add a zesty lime dressing, and suddenly you’ve got a salad that’s refreshing, satisfying, and borderline addictive.
It’s vegan, gluten-free, and packed with nutrients—but you won’t care because it actually tastes good.
Plus, it’s versatile enough to be a side, a snack, or a full meal if you’re feeling rebellious.
Healthy Avocado Tomato Cucumber Salad You’ll Love
Course: Salad, Vegetarian4
servings10
minutes180
kcalIngredients
2 ripe avocados, diced
1 large cucumber, chopped
1 pint cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tbsp olive oil
Salt and pepper to taste
Optional: Crushed red pepper flakes for heat
Step-by-Step Instructions
- Chop everything: Avocados, cucumber, tomatoes, onion—get them all into a large bowl. Pro tip: Dice the avocado last to avoid browning.
- Add the cilantro: Unless you’re one of those people who think it tastes like soap. In that case, skip it or use parsley.
- Whisk the dressing: Lime juice, olive oil, salt, and pepper. Taste it. Adjust. Repeat until it’s perfect.
- Toss gently: You’re not mixing concrete here. Fold everything together so the avocado stays chunky.
- Serve immediately: Or don’t. It’s your life.
Storage Instructions
This salad is best eaten fresh, but if you must store it, keep it in an airtight container with a squeeze of extra lime juice to slow avocado browning.
It’ll last about 24 hours in the fridge, though the cucumber might get a little sad. FYI, freezing is not an option unless you enjoy avocado mush.
Benefits of This Recipe
Beyond tasting like a vacation in a bowl, this salad is packed with healthy fats, vitamins C and K, and fiber. It’s hydrating (thanks, cucumber), boosts immunity (hello, lime), and keeps you full without the post-meal coma.
Plus, it’s so easy you’ll actually make it instead of ordering takeout.
Nutrition Facts (Per Serving)
- Calories: 180
- Fat: 14g (the good kind)
- Carbs: 12g
- Fiber: 6g
- Protein: 3g
- Vitamin C: 40% of your daily needs

Common Mistakes to Avoid
- Using unripe avocados. Rock-hard avocados won’t blend well. Wait for them to soften slightly.
- Over-mixing. You’ll end up with guacamole. Unless that’s what you wanted?
- Skipping the acid. Lime juice keeps the avocado green and adds brightness.
Don’t cheap out.
Alternatives
Feel like mixing it up? Try these swaps:
- Add-ins: Corn, black beans, or feta cheese for extra heft.
- Dressing: Swap lime for lemon or add a dash of honey for sweetness.
- Herbs: Basil or mint instead of cilantro for a different vibe.
FAQs
Can I make this ahead of time?
Technically yes, but the avocado will brown. Prep everything else in advance and add the avocado + dressing last minute.
What if I hate raw onion?
Soak the slices in cold water for 10 minutes to mellow the flavor.
Or skip it. We won’t judge.
Is this salad keto-friendly?
Yep! The carbs are low, and the fats are high.
You’re golden.
Can I add protein?
Grilled chicken, shrimp, or chickpeas would all work. Go wild.
Final Thoughts
This Avocado Tomato Cucumber Salad is the culinary equivalent of a mic drop. It’s easy, healthy, and tastes like summer in a bowl.
Whether you’re meal-prepping or impressing last-minute guests, it’s a no-brainer. Now go forth and eat something that doesn’t suck.