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Overhead view of avocado cucumber tomato salad in a glass bowl with small bowls of salt and pepper next to it.

Avocado Cucumber Tomato Salad

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  • Author: One Lovely Life
  • Total Time: About 15 minutes
  • Yield: 5 cups salad 1x
  • Diet: Gluten Free


Avocado Cucumber Tomato Salad – This cucumber tomato salad is loaded with bright colors, fresh flavor, and a tangy vinaigrette that’s perfect for summer. (Gluten-Free, Paleo, Vegan) 


  • 1 pint (2 cups) grape or cherry tomatoes, halved
  • 1 large English cucumber or 2-3 Persian cucumbers, halved lengthwise and sliced (22 1/2 cups)
  • 1 avocado, diced (about 1 cup)
  • 1/41/2 cup thinly sliced or minced red onion*
  • 1/4 cup chopped or minced cilantro
  • 2 Tbsp. olive oil
  • 1 1/22 Tbsp. rice vinegar (can sub red wine vinegar or cider vinegar)
  • 1/41/2 tsp. flaky salt
  • 1/41/2 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)


  1. In a large bowl, combine tomatoes, cucumber, avocado, onion, and cilantro.
  2. Drizzle veggies with olive oil and vinegar.
  3. Sprinkle with salt, pepper, and chili flakes (if using)
  4. Gently stir to coat veggies with dressing. Taste and add additional vinegar, salt, pepper, or chili flakes, as desired.
  5. Enjoy!

Salad is best served within 1-2 days.



*To take some of the bite out of raw onion, place onion in a bowl of cold water for 10-15 minutes. Drain and add to salad, as directed.  I usually put it in the water first while I prep the other ingredients.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American