This Tomato Cucumber Avocado Salad recipe with dill is packed with all the flavors of the summer season. This fresh and light summer salad is topped with a light lemon vinaigrette. Serve this as a side dish for any picnic, potluck, or bbq.
Tomato Cucumber Avocado Salad
Tomato Cucumber Avocado Salad will be the shining star of your summer cookout. Featuring fresh red tomatoes, crisp cucumber, creamy avocado, and savory red onion this crazy simple summer salad is tossed with fresh herbs like dill and a simple lemon and white wine vinaigrette.
Whether you call this a Tomato Cucumber Avocado Salad, Avocado Tomato Cucumber Salad, OR Cucumber Tomato Avocado Salad... anyway it's mixed up it's so delish. This family favorite recipe is one you can customize and make again and again.
There are so many delicious ways to enjoy fresh summer vegetables like Marinated Cherry Tomatoes, Fresh Creamy Cucumber Salad, and Tomato Asparagus Salad BUT this combination of textures and flavors is at the top of my list. I love the way the fresh tomatoes burst with flavor and compliment the crisp cucumbers. The additional creamy avocado just takes it over the top.
It also just so happens to be vegan, vegetarian, dairy-free, gluten-free, low carb, paleo, whole 30, keto... not to mention downright delicious.
Reasons to Love This Tomato Cucumber Avocado Salad Recipe...
- This Tomato Cucumber Avocado Salad is the epitome of pure summer food. The ingredients are easy to grow or find at a Farmer's Market. Cucumbers, tomatoes, and dill are also very easy to grow yourself in a home garden.
- It's super healthy! It's filled with vitamins (vitamin A, vitamin C, calcium, and potassium) from fresh vegetables and is low in calories.
- This salad is vegan, but still incredibly tasty. The avocado makes it feel indulgent but is actually filled with all sorts of healthy fats. The dill balances out the flavors perfectly and is light enough for the season.
- You can customize the herbs you have in the garden.
- It's loved by both kids and adults.
- It's exactly what you want to make for a potluck OR a simple make-at-home lunch.
You can't beat the homegrown flavors in this classic salad. I love making side dishes like this when it's hot outside because it does not require turning on the oven or stove. I am all about NOT turning on my oven in the summer. I’ll do it, but if I can come up with something yummy to eat that keeps the house cool, I’m game. Bonus points if the recipe doesn’t actually involve cooking, just mixing a bunch of yummy stuff together like this recipe. This healthy summer salad is ready in a flash and doesn't require you to heat up anything.
- Tomatoes: I like to use whatever type of tomato looks best for this Tomato Cucumber Avocado salad. You can pick cherry or grape tomatoes or chop up larger ones. I love making this salad in summer because nothing compares to summer tomatoes. Either slice the tomatoes in half or chop a larger one up with a knife.
- Cucumbers: Crisp and fresh cucumbers are perfect for this recipe. Use either regular or English or whatever type you grow in your garden. To cut the half-moons slice the cucumber in half and then slice the halves.
- Red Onion: I love the bite and flavor of red onion in this recipe. If you aren't an onion fan, you can leave it out.
- Avocado: Look for a creamy avocado that's not too mushy so it will hold its shape in the salad. To cut the avocado slice it in half. Use a spoon to pop out the seed and then chop it into smaller bites.
- Dill: You can use any fresh herb for this, but I love the unexpected flavor of dill. Basil and cilantro will give you totally different flavors but are also good options. Chives or parsley would also be delicious.
- For the Dressing: The dressing is a combination of olive oil, lemon juice, salt, pepper, and fresh herbs.
- Chop your tomatoes, cucumber, red onion, and avocado. Make sure they are cut in an even size. I like to keep the pieces bite-sized.
- In a large bowl, whisk together the olive oil, white wine vinegar, lemon, dill, salt, and pepper.
- On top of the dressing add the tomatoes, cucumber, and red onion. Toss well.
- Carefully fold in the avocado.
- Garnish with more dill and serve immediately.
I love this Tomato Cucumber Avocado Salad as written, but here are some fun ways to mix it up.
- Make it Mexican: You can give this salad a southwestern twist by using cilantro and lime juice instead of dill and lemon.
- Make it Italian: Give it an Italian feel by trading out fresh basil and oregano.
- Make it Cheesy: It would no longer be vegan and dairy-free BUT adding cheese would be delicious. Options could include crumbled feta cheese, crumbled goat, fresh mozzarella bites, or cubed sharp white cheddar.
- Make it Veggie: Add more summer vegetables like corn, bell pepper, or fresh greens.
- Make it a Meal: Add protein to the dish like grilled chicken or grilled shrimp. Keep it vegan by adding tofu, chickpeas, or white beans! You could also add a grain like quinoa, wild rice, or farro.
Can I make this ahead of time?
You can but you'll need to leave the avocado out until the last minute or it will brown and turn mushy. Make the rest of the salad up to 24 hours ahead of time and chop the avocado fresh just before serving.
How do I store leftovers?
This salad is best served immediately because of the avocado but you can store it in an aright container for up to a day. After that, the avocado will be too brown to eat.
Can I double this?
This recipe is great for a crowd! Feel free to double or triple it for a party. Don't expect leftovers. 🙂
Cucumber Tomato Avocado Make the Perfect Summer Salad
This simple Tomato Cucumber Avocado Salad recipe is perfect for even the hottest of hot summer days ahead. I'm hoping in a few weeks with my garden growing, I'll be able to whip this up for dinner without even going to the store. If only I could figure out how to grow my own avocadoes in Asheville. 🙂
I hope you enjoy it as much as I do. Whether you make it for lunch, dinner, or a party, this classic summer side dish is one I know you will make again and again.
Serve it With:
- Grilled Shrimp Skewers
- BBQ Shrimp Skewers
- Parmesan Panko Halibut
- Portobello Mushroom Burger
- Southwest Black Bean Burger
- Easy Baked Salmon with Rosemary
More Summer Salads to Try:
- Marinated Cherry Tomatoes
- Creamy Cucumber Salad with Greek Yogurt
- Tomato Asparagus Salad with Feta
- Pineapple Cucumber and Avocado Salad
- Cucumber and Feta Quinoa Salad
- Caprese Grilled Peach Salad
- Caprese Wheat Berry Salad
- Watermelon Blueberry and Feta Salad
Tomato Cucumber Avocado Salad recipe with Dill
For the Salad
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, thinly sliced & halved (about 2 cups)
- ½ small red onion, cut in half moons
- 1 avocado, cubed
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 1 tablespoon fresh dill, chopped
- salt & pepper, to taste
- garnish: additional dill
- Whisk together all the ingredients for the dressing - olive oil, white wine vinegar, lemon, dill, salt and pepper- in the bottom of a large mixing bowl.
- Put all the ingredients for the salad - tomatoes, cucumber, red onion- on top of the dressing except for the avocado in a bowl and mix well.
- Carefully fold in the avocado.
- Garnish with more dill. Serve immediately.
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