If you’re looking for a fresh, vibrant dish bursting with flavor and color, this Cucumber Tomato Avocado Salad Recipe is a total winner. It’s the perfect balance of crisp cucumbers, juicy cherry tomatoes, and creamy avocado, all brought together with a tangy, slightly sweet dressing that will make your taste buds sing. Whether you want a light lunch, a quick side to your dinner, or a dish to impress guests with minimal effort, this salad checks all the boxes for deliciousness and ease.
Ingredients You’ll Need
These ingredients are incredibly simple but essential, each playing a unique role in creating a salad that’s refreshing, colorful, and packed with texture. The fresh vegetables bring crunch and juiciness, the herbs add an aromatic lift, and the dressing ties everything together with a perfect zing.
- Cucumber: Thinly sliced into half-moons, it adds satisfying crunch and mild, cooling flavor.
- Cherry tomatoes: Halved to release their sweet, juicy insides while keeping that burst of freshness.
- Avocado: Cubed for creamy texture that balances the acidity beautifully.
- Red onion: Finely chopped to add a gentle sharpness without overwhelming the palate.
- Fresh herbs: A mix of chives, parsley, and basil for an herbal brightness that lifts the entire salad.
- White balsamic vinegar: Brings a subtle sweetness and acidity to the dressing.
- Extra virgin olive oil: Adds richness and depth to the dressing.
- Whole grain Dijon mustard: Gives a little kick and helps emulsify the dressing.
- Honey: Balances out the tangy notes with a touch of natural sweetness.
- Italian seasoning: Infuses the salad with classic Mediterranean flavors.
- Dried garlic powder: Adds a gentle garlicky aroma without overpowering.
- Salt and pepper: Essential seasonings to heighten all the fresh ingredients’ flavors.
How to Make Cucumber Tomato Avocado Salad Recipe
Step 1: Prep Your Fresh Ingredients
Start by thinly slicing your cucumber into half-moons—it gives just the right bite. Halve the cherry tomatoes to let their juicy sweetness seep into the salad. Cube the avocado carefully to maintain its creamy texture, and finely chop the red onion so it blends evenly throughout without being too sharp.
Step 2: Mix the Dressing
In a small jar with a tight-fitting lid, combine the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Shake vigorously until the dressing emulsifies into a smooth, glossy blend that perfectly complements the crisp vegetables.
Step 3: Toss the Salad
Place all the prepared veggies and herbs into a large serving bowl. Pour as much of the dressing over the salad as you prefer—whether you’re a “more is more” fan or prefer a gentle drizzle. Gently toss everything together so the flavors meld without mashing the avocado. The vibrant medley is now ready to enjoy!
How to Serve Cucumber Tomato Avocado Salad Recipe
Garnishes
Add a sprinkle of extra fresh herbs or even a few crumbled feta cheese bits to elevate this salad further. A light dusting of freshly cracked black pepper right before serving can also enhance the flavor complexity and add a touch of spice.
Side Dishes
This salad pairs beautifully with grilled chicken, seared fish, or even a juicy steak. It’s also an excellent companion to light sandwiches or as part of a Mediterranean-inspired spread, making your meal colorful, balanced, and refreshing.
Creative Ways to Present
Try serving your Cucumber Tomato Avocado Salad Recipe in individual clear glasses for a pretty layered effect or on a platter topped with edible flowers for a garden-fresh vibe that will make it the centerpiece of any meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. Because avocado browns quickly, it’s best to enjoy leftovers within a day or two to maintain that bright color and fresh flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of cucumbers and avocados changes significantly after freezing, so it’s best to make only the amount you plan to eat within a couple of days.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn’t recommended. Simply toss it again before serving to refresh the flavors if it’s been chilled for a while.
FAQs
Can I substitute the white balsamic vinegar?
Absolutely! If you don’t have white balsamic vinegar, you can use regular balsamic vinegar or apple cider vinegar, though it will adjust the sweetness and tang slightly. Start with less and add more to taste.
How do I keep the avocado from browning?
Serve the salad immediately after tossing with the dressing to enjoy the avocado at its freshest. If you need to store it, squeezing a little lemon or lime juice over the avocado before mixing can also slow browning.
Can I add other vegetables to this salad?
Yes! Feel free to throw in some diced bell peppers, radishes, or even corn for extra crunch and color. Just keep the core ingredients to maintain that classic Cucumber Tomato Avocado Salad Recipe taste.
Is this salad vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, making it a perfect, allergy-friendly option for many diets, especially with natural whole-food ingredients.
What’s the best way to chop the herbs?
Finely chop fresh herbs like chives, parsley, and basil to release their essential oils and distribute their aroma evenly throughout your salad. Using fresh herbs really makes a difference in flavor.
Final Thoughts
There is something truly wonderful about how simple ingredients come together to create such a flavorful and refreshing dish in this Cucumber Tomato Avocado Salad Recipe. It’s quick to make, uses fresh wholesome ingredients, and brings so much joy to the table. I can’t wait for you to try it and see how this salad becomes one of your all-time favorites just like it is for me!
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Cucumber Tomato Avocado Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Cucumber Tomato Avocado Salad combining crisp cucumber, juicy cherry tomatoes, creamy avocado, and fragrant herbs, all tossed in a tangy white balsamic vinaigrette. Perfect for a light lunch or a refreshing side dish, this salad comes together in just 15 minutes and offers a delightful mix of textures and flavors.
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, chopped (chives, parsley, and basil)
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
- Prepare the Salad: Add the sliced cucumber, halved cherry tomatoes, cubed avocado, finely chopped red onion, and chopped fresh herbs into a large serving bowl, mixing gently to combine all salad ingredients evenly.
- Make the Dressing: In a small jar with a tight-fitting lid, place the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Secure the lid tightly and shake vigorously until the dressing is well emulsified and combined.
- Toss the Salad: Pour the desired amount of dressing over the salad and fold gently to ensure everything is coated. For a richer flavor, use all the dressing. If you prefer it lighter, use less and store any leftover dressing in the refrigerator for up to 3 days.
- Serve Immediately: Serve the salad promptly to enjoy the freshest flavors and to prevent the avocado from browning.
Notes
- To keep the avocado from browning, add it just before serving and dress the salad immediately.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Feel free to customize the herbs based on availability and preference.
- This salad is best enjoyed fresh on the day of preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
