If you’ve been searching for a show-stopping, fresh, and vibrant salad that’s as quick to make as it is delicious, then this Cucumber Tomato Avocado Salad Recipe is about to become your new favorite. Bursting with crisp cucumber, juicy cherry tomatoes, creamy avocado, and zesty herbs, every bite sings with bright flavors and delightful textures. It’s the perfect light lunch, side dish, or refreshing anytime snack that brightens up any table with minimal effort but maximum impact.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own unique flair to the salad’s flavor and texture. From the cool crunch of cucumber to the creamy silkiness of avocado, and the punch of tangy dressing, every element plays a crucial role.
- Cucumber (thinly sliced into half-moons): Adds a crisp, refreshing base with a clean, cool flavor.
- Cherry tomatoes (halved): Brings vibrant color and juicy sweetness that balances the salad.
- Avocado (cubed): Provides creamy, buttery richness that contrasts beautifully with the crisp veggies.
- Red onion (finely chopped): Adds a sharp, slightly sweet bite that wakes up the palate.
- Fresh herbs (chopped, like chives, parsley, and basil): Infuse herbal brightness and freshness to lift the whole salad.
- White balsamic vinegar: Offers a mild, sweet acidity that ties the dressing together perfectly.
- Extra virgin olive oil: Adds smooth richness and helps meld all the flavors.
- Whole grain Dijon mustard: Brings a subtle tang and a little depth to the dressing.
- Honey: Balances acidity with a touch of natural sweetness.
- Italian seasoning: Infuses classic Mediterranean herb flavors that pair beautifully with fresh veggies.
- Dried garlic powder: Delivers a savory note that complements the salad’s brightness.
- Salt and pepper: Essential for seasoning and enhancing every ingredient’s natural taste.
How to Make Cucumber Tomato Avocado Salad Recipe
Step 1: Prepare the Salad Ingredients
Start by slicing your cucumber into delicate half-moons and halving the cherry tomatoes. Cube the avocado carefully to keep those creamy chunks intact, and finely chop the red onion so its punch is just right. Toss the fresh herbs together to sprinkle their wonderful aroma and flavor throughout the salad. This prep work is simple but sets the foundation for an incredible medley of textures and colors.
Step 2: Whip Up the Dressing
Combine the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper in a small jar with a tight lid. Shake vigorously until everything emulsifies into a silky and vibrant dressing. This blend perfectly balances tang, sweetness, and herbal notes, ready to coat the vegetables with flavor.
Step 3: Toss and Combine
Pour the dressing over the salad ingredients in a large bowl and gently toss everything together. Don’t skimp on the dressing — it really brings all the fresh elements to life. If you prefer a lighter touch, feel free to add less and save the rest for later. The salad is best served immediately to keep that avocado fresh and bright.
How to Serve Cucumber Tomato Avocado Salad Recipe
Garnishes
A sprinkle of freshly chopped extra herbs or a few crumbles of feta cheese can take this salad from wonderful to unforgettable. Toasted pine nuts or sliced almonds bring a lovely crunch and nutty flavor, adding intriguing contrast to the soft avocado.
Side Dishes
This salad is a fantastic partner to grilled chicken, fish, or even a hearty grain bowl. Its freshness and light acidity cut through richer mains beautifully, making it a versatile side that pairs well with many cuisines.
Creative Ways to Present
For a fun twist, serve this Cucumber Tomato Avocado Salad Recipe layered in a clear glass jar or bowl to showcase the vivid colors. You can also spoon it onto toasted baguette slices for an easy appetizer or stack it over quinoa or brown rice for a colorful, nutritious main dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the fridge for up to three days. Keep the dressing separate if possible to avoid sogginess, especially since avocado tends to brown over time. Give the salad a gentle toss just before serving again.
Freezing
This salad is not suitable for freezing due to the delicate textures of cucumber and avocado, which don’t hold up well after thawing. Fresh is best with this recipe!
Reheating
Since this is a fresh, chilled salad, reheating is not recommended. Enjoy it cold to fully appreciate the lively, crisp ingredients and creamy avocado.
FAQs
Can I use a different type of vinegar?
Absolutely! While white balsamic vinegar adds a mild sweetness, you can substitute with apple cider vinegar or red wine vinegar for a sharper tang. Just adjust the quantity to taste.
How do I prevent the avocado from browning?
Serve the salad immediately after tossing with dressing. If you need to store it, add lemon or lime juice to the avocado before mixing to help slow browning, and keep it airtight in the fridge.
Can I add protein to this salad?
Yes! Grilled shrimp, cooked chicken, chickpeas, or even quinoa make excellent additions to transform this salad into a more filling meal.
Is this salad vegan-friendly?
This recipe is naturally vegan as long as you use a plant-based sweetener instead of honey if needed. The entire dish celebrates fresh veggies and bold flavors without any animal products.
What herbs work best in this salad?
Chives, parsley, and basil are our favorites, but fresh dill or cilantro can also add wonderful notes depending on your preference and what’s available in your kitchen.
Final Thoughts
Trust me when I say the Cucumber Tomato Avocado Salad Recipe is a little bowl of sunshine that you need to add to your meal rotation. It’s fresh, flavorful, and ready in a flash — perfect for warm days or anytime you crave something light but satisfying. Give it a try and watch your family and friends keep coming back for more!
Print
Cucumber Tomato Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh, vibrant Cucumber Tomato Avocado Salad that’s perfect for a quick and healthy meal or side dish. This colorful salad combines crisp cucumbers, juicy cherry tomatoes, creamy avocado, and aromatic fresh herbs, all tossed in a tangy and slightly sweet white balsamic vinaigrette dressing. Ready in just 15 minutes and ideal for warm weather or anytime you want a light, nutritious option.
Ingredients
Salad Ingredients
- 1 cucumber, thinly sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 1 small-medium red onion, finely chopped
- 2 tablespoons fresh herbs (chives, parsley, and basil), chopped
Dressing Ingredients
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon whole grain Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried garlic powder
- Salt and pepper, to taste
Instructions
- Combine salad ingredients: Add the thinly sliced cucumber, halved cherry tomatoes, cubed avocado, finely chopped red onion, and chopped fresh herbs into a large serving bowl. This ensures all the fresh components are ready for dressing.
- Prepare the dressing: In a small jar with a tight-fitting lid, add white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Secure the lid and shake vigorously until the dressing emulsifies and becomes well combined.
- Toss and serve: Pour as much dressing over the salad as you prefer and gently toss to coat all ingredients evenly. For a more generous flavor, use all the dressing; alternatively, lightly dress your salad and store leftover dressing in the refrigerator for up to 3 days. Serve the salad immediately to prevent the avocado from browning and maintain freshness.
Notes
- For best taste, consume the salad immediately after tossing to avoid avocado browning.
- Leftover dressing can be stored in a sealed container in the refrigerator for up to 3 days.
- Feel free to adjust the herbs based on your preference or what you have on hand.
- This salad is perfect as a side dish or light main course.
- If you prefer, substitute white balsamic vinegar with apple cider vinegar for a different flavor profile.
