Cucumber Avocado Salad with Lemon-Dill Vinaigrette

This cucumber avocado salad is bright, fresh, and simple to make — a perfect side for summer barbecues or an easy, healthy addition to any meal. Crisp cucumber, ripe avocado, juicy tomatoes and a splash of lemon combine for a light salad bursting with flavor. It comes together in minutes and is easy to adapt to taste.

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With warm weather and plenty of sunshine, this salad is one of my go-to recipes. It’s bright, refreshing and versatile — serve it alongside grilled chicken or fish, spoon it onto toasted bread for a quick bruschetta-style snack, or bring it to a picnic. The ingredients are straightforward and the dressing is simply lemon juice and olive oil, letting the natural flavors of the vegetables shine.

For more easy recipes check out:

The BEST Burgers (apple chutney and blue cheese!)
Shrimp Kabobs
Stuffed Mushrooms
Homemade French Fries
Rack of Lamb Recipe

How to Make Cucumber Avocado Salad:

Peel the cucumber and chop it into bite-sized chunks.
Dice the tomatoes and avocados into even pieces for balanced bites.
Thinly slice or dice the red onion depending on your preference.
Chop the cilantro (or parsley, if you prefer) and add it to the bowl.
Toss the vegetables gently with lemon juice and olive oil.
Season with salt and freshly ground black pepper to taste.
Stir carefully so the avocado holds its shape but mixes with the dressing.
Serve immediately or refrigerate for a short while before serving.

Cucumber Tomato Avocado Salad is one of my absolute favorites — simple, nourishing and full of summer flavor.

Cucumber Avocado Salad before and after mixing

How to chop cucumber

I like generous, bite-sized squares for this salad so each spoonful has crunch and creaminess. Here’s a quick way to cube a cucumber:

Peel the cucumber if you prefer it without skin.
Slice the cucumber in half lengthwise.
Cut each half lengthwise into 3–4 long strips.
Turn the strips and chop perpendicular to create cubes.

How to cut the onions

For this salad I prefer thin strips of onion for gentle flavor, but you can dice them if you want smaller pieces.

Peel the onion and use only a quarter to a half depending on your taste.
Slice a small portion off the side to create a flat surface for safe cutting.
Slice thin pieces, then roughly chop into various sizes for texture.

How to cube avocado

Halve the avocado and remove the pit carefully with a knife or spoon.
Make horizontal and vertical cuts in the flesh to form a grid, without cutting through the peel.
Use a spoon to scoop the cubed avocado from the skin so pieces stay intact.

How to cut tomatoes

Use a serrated knife for clean slices, cutting the tomato into about 8 even slices.
Turn the slices and cut into even cubes.

Do I have to use Roma tomatoes?
No — any medium tomato will work. If you’re using small grape or cherry tomatoes, simply halve them for this salad.

Not a fan of cilantro or onions?
No problem. Omit either or both and the salad will still be bright and tasty. Try substituting parsley or chives for a milder herb flavor.

How to store leftovers (if you have any)

Store leftovers in an airtight container in the refrigerator and eat within 2–3 days. Note that avocado will start to brown after a couple of days even with lemon juice added, so this salad is best enjoyed fresh or within a short time.

This is a truly simple, satisfying recipe that highlights fresh produce. It’s healthy, versatile, and easy to change based on what you have on hand. Give it a try and adjust the ratios to suit your family’s preferences — you’ll likely find yourself making it again and again.

For more delicious recipes check out:

Homemade Mint Julep
Carrot Cake Cookies
The BEST Chocolate Cake
Lemon Bars
S’mores Brownies

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Cucumber Avocado Salad

This cucumber avocado salad is easy to make and perfect for summer! You will want to make this again and again!

Prep Time: 10 minutes

Total Time: 10 minutes

Course: Salad, Side Dish

Cuisine: American

Servings: 10

Ingredients

1 cucumber
4 Roma tomatoes (or 3–4 medium tomatoes)
3 avocados
½ cup cilantro
¼–½ cup red onion*
3 tbsp lemon juice (or juice from 1 lemon)
¼ cup olive oil
Salt and pepper to taste

Instructions

Peel the cucumber and chop into squares. Place in a large bowl.
Chop the tomatoes, avocados, cilantro and onion and add them to the bowl.
Pour lemon juice and olive oil over the vegetables.
Sprinkle with salt and pepper, then gently stir to combine.
Serve immediately and enjoy.

Notes

Lisa’s Tips:

Red onion can be strong; start with ¼ cup and add more if desired.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Avocado will begin to brown after a couple of days even with lemon juice.

Nutrition (per serving)

I made this recipe as part of a Hearthstone-inspired series and affectionately call it my “Shudderwock Salad” because, like the card that gets played again and again, you’ll likely want to make this again and again. If you’re curious about the inspiration behind the series, you can find more on the site.