A refreshing Cucumber Tomato Avocado Salad to beat the heat! Crunchy cucumber and bell pepper, juicy tomatoes, creamy avocados with a delicious balsamic vinaigrette! Yum!
It’s no secret that I’m practically obsessed with avocado salads, haha. Remember the Egg and Avocado Salad? Or the super famous Mexican Quinoa Salad that has loads of avocado and pretty much blew up in the Facebook world?
Well, today, why not, I’ve got yet another one for you. This time I’m mixing my favorite fruit with cucumber and delicious roma tomatoes to keep it fresh and crunchy during the sweaty summer months.
How to Make Cucumber Tomato Avocado Salad
It couldn’t be simpler! Just chop up some crunchy English cucumber, juicy roma tomatoes, some bell pepper if you like, add avocado a bit of fresh basil and spring onion and you’re as good as finished.
I chose basil for this salad because I feel like a balsamic vinaigrette goes super well with the ingredients. You can just as well add cilantro though and make a lime dressing instead.
Just as delicious!
Cucumber Tomato Avocado Salad with Balsamic Vinegar
Considering most my avocado salads are seasoned with just lime juice, salt pepper and olive oil I wanted to switch it up a little this time.
Balsamic vinegar is one of my favorite vinegars and I love to pair it with fresh basil. Hence, the creation of a Cucumber Tomato Avocado Salad with Balsamic Vinegar :)
Balsamic vinegar has a pretty strong taste. I recommend not mixing it with any other strong tastes. Keep your vinaigrette as simple as possible. Just a little olive oil, sea salt and pepper are necessary to round it up. That’s it.
How to store Cucumber Tomato Avocado Salad
It’s no secret that avocado browns pretty fast. My suggestion is to make the salad fresh and enjoy right away.
Sometimes however, we just have to or want to prep ahead, right? I know you all are fierce meal preppers, so how is the best way to store this salad so it lasts at least until lunch time the same day or next day?
It’s easy. Make sure you have your cucumber, bell pepper and tomatoes, basil and spring onions all chopped up and ready. Then prepare your vinaigrette and add to the bottom of a tall jar. Cube the avocado last and add to the vinaigrette and then mix well. Make sure the avocado cubes are well coated. This will keep the avocado from browning the longest.
Add the other ingredients in layers in whatever order and immediately seal air-tight and store in the refrigerator. I’ve made this the night before and had it for lunch the next day it was totally fine. You can’t keep it much longer though.
Cucumber Tomato Avocado Salad
Tomato Cucumber Avocado Salad
Ingredients
- 1 English cucumber
- 3 Roma tomatoes
- 1 yellow bell pepper
- 1 avocado
- 1 hand full fresh basil leaves
- 3 scallions
- 2-3 Tbsp olive oil
- 1-1.5 Tbsp balsamic vinegar
- sea salt
- pepper
Instructions
Wash vegetables and cut. Cucumber lengthwise and then into about 1/4" thick half moons, tomatoes into cubes and bell pepper into cubes.
Half, pit and peel avocado and add to other vegetables.
Wash, spin dry, destem and finely chop basil leaves and add to salad.
Wash and thinly slice spring onions and sprinkle on salad.
In a small jar mix olive oil, balsamic vinegar, sea salt and pepper and then drizzle over salad. Toss and serve.
Recipe Video
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Kathy says
May 30, 2019 at 3:37 pmThis salad looks so good! How many servings in the total recipe? I need to know to count the carbs. Thank you!
Lorena says
May 31, 2019 at 10:37 amThe recipe card lists the number of serving and the nutritional information is always for one serving. So as you can see in the card, I calculated this salad as 4 servings and the carbs for one serving (1/4 of the whole salad) are 12g (8 net carbs).
Linda says
June 2, 2019 at 5:46 pmIt says 4, I made this and its absolutely yummy
Eileen says
May 28, 2019 at 2:41 pmI had this tonight for tea! awesome thank You .
Susan says
May 27, 2019 at 7:22 amHow much is a serving size?
Lorena says
May 27, 2019 at 11:39 amThe salad serves 4 as a side dish or 2 as a main dish. So a serving size should be either 1/4th or 1/2 the salad :)
Lynda says
May 15, 2019 at 10:25 amI made this and added some chick peas to it and it was delicious 😋
JZ says
May 13, 2019 at 10:29 amI most definitely will have to try your recipe but I was just wondering where did you find the glass jar with the clips for the salad dressing?
Thank you again.
Lorena says
May 13, 2019 at 5:00 pmThey are from the brand “Weck” and you find them on Amazon or any fancier kitchen store.
Ilona florisDont says
May 6, 2019 at 8:15 amI will certainly try this one causr it looks delish thnx f sharing
Flavours on Plate says
April 12, 2019 at 9:57 amThis is just amazing. I have tried this salad and no wonder I am addicted to its taste. Thank you so much for the recipe!!
Gift says
November 28, 2018 at 2:32 pmYou are a life saver
Lorena says
November 28, 2018 at 8:23 pmHehehe, thank you!
Kyra Knox says
November 23, 2018 at 8:25 pmYum! I added kalamata olives and cheese chunks for protein. Simple, healthy and oh-so-good! Thank you!
Lorena says
November 24, 2018 at 4:49 pmI’m so happy you liked it Kyra!!
Marlene Zywina says
May 9, 2019 at 10:57 pmWhat kind of cheese chunks??
Lorena says
May 10, 2019 at 2:02 pmI’m afraid she won’t see this Marlene. You could use grated Parmesan or even some fresh Mozzarella.
June says
November 20, 2018 at 7:25 pmLove your recipes
Lorena says
November 21, 2018 at 9:48 amThank you :D
marcy youker says
July 29, 2018 at 4:29 pmlove your recipes, love veggies and salad, like to make them all, thanks for sharing.
Joan Belson says
July 29, 2018 at 10:41 amIs there possibly a way that you could give substitutions for oil you put in your recipes? I am on a no oil plan because of my diabetes. Wouldn’t it be great if you could cut out the 14 grams of fat per serving!
Lorena says
July 30, 2018 at 5:15 pmHi Joan, I’m sorry, I’m afraid Green Healthy Cooking is the wrong recipe blog for you. I am everything but a low-fat. I believe in the benefits of a higher calorie, nutrient dense and healthy fat diet.
Tomeka says
April 30, 2019 at 1:47 pmJoan try Avocado oil