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Tomato Cucumber and Avocado Salad recipe with Dill

This gorgeous Tomato Cucumber and Avocado salad recipe is packed with all the flavors of the season.
Prep Time 10 mins
Total Time 10 mins
Course Dinner, Lunch, Side Dish
Cuisine American, Vegetarian
Servings 4
Calories 201 kcal


  • 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
  • 2 tablespoons rice 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 in the bottom of a large mixing bowl.
  • Put all the ingredients 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.  If you want to serve it later leave out the avocado and add just that at the last minute.


Serve immediately for a crisp salad or wait up to two hours for the cucumbers to the flavor and avocado to become creamier (both ways are good.) If you are going to serve it the next day, leave the avocado out until an hour or two before serving time so it does not turn brown.


Calories: 201kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 21mgPotassium: 779mgFiber: 6gSugar: 7gVitamin A: 809IUVitamin C: 52mgCalcium: 53mgIron: 2mg
Keyword Tomato Cucumber and Avocado Salad recipe
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