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Tomato Cucumber Avocado Salad recipe with Dill

Julie Wunder
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.
Prep Time 10 mins
Total Time 10 mins
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 4
Calories 201 kcal


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. 


Serve immediately for a crisp salad.
If you are going to serve it the next day, leave the avocado and chop and toss it in right before serving.
Store any leftovers in an airtight container in the fridge.  The avocado will start to brown, but it will be ok to eat for a day.
You can easily double or triple this for a crowd.


Calories: 201kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 21mgPotassium: 779mgFiber: 6gSugar: 7gVitamin A: 809IUVitamin C: 52mgCalcium: 53mgIron: 2mg
Keyword Avocado Tomato Cucumber Salad, Cucumber Tomato Avocado Salad, Tomato Cucumber and Avocado Salad recipe, Tomato Cucumber Avocado Salad
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!