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Home » Uncategorized

Cucumber Tomato Avocado Salad

July 29, 2018 By Lorena Grater

Jump to Recipe

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!

Cucumber Tomato Avocado Salad ingredients in a large glass bowl and balsamic vinaigrette in a separate glass jar

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 Recipe in a glass bowl and balsamic vinaigrette in a separate glass jar

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.

Tomato Cucumber Avocado Salad mixed up and served in a white salad bowl

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 ingredients in a large glass bowl and balsamic vinaigrette in a separate glass jar

Cucumber Tomato Avocado Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Tomato Cucumber Avocado Salad
Print Recipe

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
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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.

Nutrition

Calories: 176kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 552mg | Fiber: 4g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 69.8mg | Calcium: 32mg | Iron: 0.9mg
Course Salad
Cuisine International
Keyword cucumber tomato avocado salad
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Filed Under: Salads, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Brigitte says

    March 30, 2021 at 11:56 am

    Hi can you tell me where you bought the dressing jar?

    Reply
    • Lorena Grater says

      March 30, 2021 at 12:46 pm

      It’s from the brand “Weck”.

      Reply
  2. Christine loy says

    March 18, 2020 at 8:41 pm

    Hi , can this salad be made without using olive oil, can we use lemon juice and vinegar.

    Reply
    • Lorena Grater says

      March 22, 2020 at 11:12 am

      Yes, absolutely!

      Reply
  3. Phiona says

    March 2, 2020 at 6:50 pm

    Does the avocado hold up well? Or does the dressing stop it from browning?

    Reply
    • Lorena Grater says

      March 2, 2020 at 10:04 pm

      The #1 thing that keeps avocado from browning is to keep it away from oxygen. So storing in an airtight container right after cutting is crucial. It will last ok for about 24 hours. The acidity from lemon, lime, or vinegar will also help, and the putting the pits of the avocado in the container will also help but the most important is keeping oxygen away.

      Reply
  4. Kathy says

    May 30, 2019 at 3:37 pm

    This salad looks so good! How many servings in the total recipe? I need to know to count the carbs. Thank you!

    Reply
    • Lorena says

      May 31, 2019 at 10:37 am

      The 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).

      Reply
    • Linda says

      June 2, 2019 at 5:46 pm

      It says 4, I made this and its absolutely yummy

      Reply
  5. Eileen says

    May 28, 2019 at 2:41 pm

    I had this tonight for tea! awesome thank You .

    Reply
  6. Susan says

    May 27, 2019 at 7:22 am

    How much is a serving size?

    Reply
    • Lorena says

      May 27, 2019 at 11:39 am

      The 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 :)

      Reply
  7. Lynda says

    May 15, 2019 at 10:25 am

    4 stars
    I made this and added some chick peas to it and it was delicious 😋

    Reply
  8. JZ says

    May 13, 2019 at 10:29 am

    I 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.

    Reply
    • Lorena says

      May 13, 2019 at 5:00 pm

      They are from the brand “Weck” and you find them on Amazon or any fancier kitchen store.

      Reply
  9. Ilona florisDont says

    May 6, 2019 at 8:15 am

    I will certainly try this one causr it looks delish thnx f sharing

    Reply
  10. Flavours on Plate says

    April 12, 2019 at 9:57 am

    5 stars
    This is just amazing. I have tried this salad and no wonder I am addicted to its taste. Thank you so much for the recipe!!

    Reply
  11. Gift says

    November 28, 2018 at 2:32 pm

    You are a life saver

    Reply
    • Lorena says

      November 28, 2018 at 8:23 pm

      Hehehe, thank you!

      Reply
  12. Kyra Knox says

    November 23, 2018 at 8:25 pm

    5 stars
    Yum! I added kalamata olives and cheese chunks for protein. Simple, healthy and oh-so-good! Thank you!

    Reply
    • Lorena says

      November 24, 2018 at 4:49 pm

      I’m so happy you liked it Kyra!!

      Reply
    • Marlene Zywina says

      May 9, 2019 at 10:57 pm

      What kind of cheese chunks??

      Reply
      • Lorena says

        May 10, 2019 at 2:02 pm

        I’m afraid she won’t see this Marlene. You could use grated Parmesan or even some fresh Mozzarella.

        Reply
  13. June says

    November 20, 2018 at 7:25 pm

    Love your recipes

    Reply
    • Lorena says

      November 21, 2018 at 9:48 am

      Thank you :D

      Reply
  14. marcy youker says

    July 29, 2018 at 4:29 pm

    5 stars
    love your recipes, love veggies and salad, like to make them all, thanks for sharing.

    Reply
  15. Joan Belson says

    July 29, 2018 at 10:41 am

    3 stars
    Is 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!

    Reply
    • Lorena says

      July 30, 2018 at 5:15 pm

      Hi 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.

      Reply
    • Tomeka says

      April 30, 2019 at 1:47 pm

      Joan try Avocado oil

      Reply

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