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Big white bowl of Tomato Avocado Cucumber Salad all mixed up with a spoon in the large bowl.
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5 from 17 votes

Tomato Cucumber Avocado Salad

This Tomato Avocado Cucumber Salad requires 4 simple ingredients and is paired with a fresh dill & lemon vinaigrette! It's the perfect avocado salad recipe!
Course Salads
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 262kcal
Author Yumna Jawad


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound Roma tomatoes chopped
  • 1 English cucumber chopped
  • 2 avocados chopped
  • ½ medium red onion sliced
  • 2 tablespoons fresh dill


  • In a large serving bowl, whisk together the olive oil, lemon juice, salt and pepper until well combined and emulsified.
  • Add the tomatoes, cucumber, avocado, red onions and dill on top and toss gently to combine evenly. Serve immediately.


Make Ahead: You can make the dressing up to 7 days in advance and you can prepare most of the salad up to 1 day in advance. Just add the avocados and the dressing when you’re ready to toss it.
Storage: Store any leftovers in an airtight container for no more than 2 days since the avocado will brown by then.


Calories: 262kcal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 596mg | Potassium: 898mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1mg