The Best Cucumber Tomato Avocado Salad

The Best Cucumber Tomato Avocado Salad

This summertime side dish of Cucumber Tomato Avocado Salad is light and delicious. This is the greatest summer salad ever thanks to the simple homemade dressing and fresh herbs!

I truly don’t know what to say about this dish. Come on, folks: It’s a salad. You cut the objects. You combine the dressing ingredients. You combine everything at once. Completed.

To make the salad, thinly slice one cucumber into half-moon shapes. Halve one pint of cherry tomatoes.




  1. 1 cubed avocado
  2. 1 finely chopped small-medium red onion
  3. 2 tablespoons chopped fresh herbs (we prefer basil, parsley, and chives)
  4. Three tablespoons white balsamic vinegar
  5. one-half cup extra virgin olive oil
  6. one-quarter tablespoon whole grain Dijon mustard
  7. one-half tablespoon honey
  8. one-sixth teaspoon Italian seasoning
  9. one-sixth teaspoon dried garlic powder are the ingredients for the dressing.T
  10. o taste, add salt and pepper.




  1. Add all salad ingredients to a large serving bowl. Place all dressing ingredients in a small jar with a tight-fitting lid. Shake well.
  2. Pour as much dressing over the salad as you like and gently toss. We are a more is more family when it comes to dressing, so we usually use all of it, but if you want your salad only lightly dressed, you can keep leftover dressing in the fridge for up to 3 days.


Ingredient notes:

  • Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
  • Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
  • White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
  • Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.


Recipe hints:

  • Select a ripe avocado that maintains some firmness. In the salad, the avocado chunks should remain whole; you don’t want to make guacamole.
  • can comfortably eat. Makes for a more pleasant salad experience ?
  • You can cut the cucumber, herbs and tomatoes up to a day ahead. Place them in an airtight container, cover with a paper towel and then seal with the lid. Keep in the fridge. I do not recommend slicing the onion or avocado ahead of time. The onion will turn your fridge quite smelly, and the avocado turns brown.


Serving: 1 serving Calories: 262 k cal Carbohydrates: 17 g Protein: 3 g Fat: 21 g Saturated Fat: 2 g Sodium: 44 m g Potassium: 668 m g Fiber: 5 g Sugar: 9 g Vitamin A: 875 I U Vitamin C: 39.1 m g Calcium: 46 m g Iron: 1.7 mg

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