Avocado Cucumber Tomato Salad

Name: Avocado Cucumber Tomato Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 ripe avocados (about 400 g), cut into 2 cm cubes; 1 large cucumber (about 300 g), quartered lengthways and sliced; 250 g cherry tomatoes, halved; ½ small red onion, sliced very thin; 3 tablespoons chopped coriander or parsley; 2 tablespoons extra virgin olive oil; 1½ tablespoons lemon juice; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1 small garlic clove, grated (optional)

Three main ingredients, one dressing, no cooking. The only real technique is dressing it at the last moment so the cucumber does not weep.

It goes with almost anything off a grill and works as a light lunch with bread on the side.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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White bowl of avocado, cucumber, cherry tomato and red onion salad with coriander

Prep

10 min

Cook

No cooking

Total

10 min

Servings

Difficulty

Easy

Cuisine

Mediterranean

Vegan
Vegetarian
No cooking
Gluten-free

Ingredients

Instructions

1
Whisk the dressing ingredients together in the bottom of a large bowl.
2
Soak the sliced onion in cold water for 5 minutes, then drain well. This removes the sulphurous bite.
3
Add the cucumber, tomatoes and onion to the bowl and toss.
4
Cut the avocado last, add it with the herbs, and fold gently two or three times only — any more and it turns to paste.
5
Taste, adjust salt and lemon, and serve within about twenty minutes.

Recipe tips

Cut the avocado last, always. It is the one ingredient that changes if it sits around.
Salt draws water out of cucumber and tomato, which is why you dress this at the end rather than an hour ahead.
For a heartier version add 100 g crumbled feta or 200 g cooked chickpeas — both suit the same dressing.
Use a serrated knife on the tomatoes and a plain sharp one on the avocado.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 220 kcal
Protein: 3 g
Carbs: 13 g
Fat: 19 g
Fibre: 8 g

Storage

Best within an hour. Leftovers keep for a day in the fridge but the cucumber releases water and the avocado darkens; drain and refresh with lemon before eating.

Frequently asked questions

Can I make this salad ahead of time?

Prepare everything except the avocado and the dressing up to four hours ahead. Cut the avocado, dress and toss just before serving.

How do I stop the avocado going mushy?

Use fruit that yields to gentle pressure but is not soft, cut it into large 2 cm cubes, and fold rather than stir.

Is this keto-friendly?

It is low in carbohydrate at roughly 13 g per serving, most of it from the vegetables. Whether that fits your day is your call.

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