The Best Avocado Salad
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This avocado salad is a vibrant, flavorful summer salad you can enjoy year-round. Loaded with creamy avocados, juicy tomatoes, and crisp cucumbers then tossed with a simple homemade dressing, it’s a side that’s equal parts refreshing and satisfying – perfect to pair with your favorite mains.
I love serving salads as sides – they add that perfect pop of color and texture to any plate, balancing out heavier mains and making everything feel a little fresher. Carrot raisin salad adds that sweet-tangy goodness to any meal, while cranberry chicken salad is my go-to for fall.
If I want something lighter and fresher, I make avocado tomato salad with cucumber. It’s an everyday kind of dish for lunch and also great for brunch; low effort, big flavor, and always a hit at the table. What’s not to love?
Why You’ll Love This Recipe
Whether you’re team meal prep or team make-it-up-as-you-go, this salad is your ticket to flavor town with zero fuss and all the feel-good vibes.
- Quick to make
- Easy ingredients: Simple pantry staples + fresh produce = a ridiculously tasty salad.
- Fresh and flavorful
- Textural bliss: Creamy, crunchy, and juicy!
- Goes with everything
- Customizable: Toss in in-season veggies, add proteins, or use your favorite salad dressing. Make this summer salad as light or as loaded as you prefer!
How to Make Avocado Salad
Trust me; this isn’t just another boring bowl of greens. It’s cool, crisp, and totally crave-worthy – probably the best avocado salad you’ll ever taste!
I made the recipe as simple as possible so you can customize it however you like. Simply mix the ingredients, add the dressing, season, and toss! Pop it in the fridge while your main dish cooks, and you’ll have a refreshing side ready in no time.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Avocados: I use ripe Hass avocados because they’re creamy, buttery, and have a slightly firm texture that holds up well in a salad. Make sure to choose just-ripe avocados – they should yield slightly to pressure but not feel mushy. Too soft and they’ll turn your salad into guac!
- Cherry tomatoes: Choose ripe, uniform-sized tomatoes and use a mix of colors if you can for better visual appeal.
- English cucumber: Any cucumber would do, but I recommend using an English cucumber for this recipe because they have thin, tender skin, fewer seeds, and a mild flavor that won’t overpower other ingredients.
- Red onion
- Lemon: Brightens up the salad with acidity, prevents avocado from browning, and pulls the flavors together.
- Olive oil: Acts as a simple dressing. Use extra virgin olive oil for the best flavor!
- Salt and ground black pepper
Step-By-Step Instructions
This avocado salad is as easy as it gets. No cooking, no mess, no hassle – just a cool, vibrant side every time. Don’t skip the chill time – it’s essential for getting the best flavor and texture, plus your salad will stay fresher for longer!
Step 1: Mix
Add avocado, cherry tomatoes, and onion to a large bowl.
Step 2: Add the cucumber
Cut the cucumber into quarters lengthwise and dice. Then, add to the bowl.
Step 3: Add the wet ingredients
Pour in lemon juice and olive oil.
Step 4: Season and toss
Season with salt and pepper and toss to combine.
Step 5: Chill
Cover and chill in the refrigerator for at least 30 minutes before serving.
Substitutions
- Cherry tomatoes: Grape tomatoes or chopped Roma tomatoes work just as well if you can’t find cherry tomatoes, but make sure to choose ripe ones for the best flavor.
- English cucumber: Persian cucumbers or peeled regular cucumbers are great swaps.
- Red onion: Substitute with shallots for a milder flavor, or green onions for a more delicate crunch.
- Lemon: Lime juice works well and adds a slightly more tropical zing.
- Olive oil: Replace with avocado oil or a light vinaigrette.
Expert Tips
- Slice just before serving: To keep avocados at their best, prep and combine them close to serving time.
- Don’t skip the oil: A drizzle of olive oil helps the flavors blend and adds a silky mouthfeel.
- Toss gently: Use a large spoon or your hands to mix the salad carefully – this keeps the avocados from breaking down.
- Taste and adjust: Every batch of veggies is different – always taste before serving and tweak salt, pepper, or lemon juice if needed.
- Get creative with mix-ins: Add feta cheese, corn, chickpeas, mango, or toasted seeds to bring new textures and flavors to your avocado salad. Pair it with dressings like lemon vinaigrette, honey mustard, or a zesty lime-cilantro blend to complement the creaminess of the avocado and tie everything together.
- Make it ahead-friendly: Prep all the veggies in advance and store separately, then cut and mix the avocado just before serving.
How to Store This Recipe
To make this avocado salad ahead of time, chop all the veggies except the avocado and store them in an airtight container in the fridge for up to 2 days.
When you’re ready to serve, add freshly diced avocado and a squeeze of lemon juice to keep it vibrant. Leftovers should be eaten within a day for the best flavor and texture, since avocados brown quickly.
What to Serve with Avocado Salad
Avocado salad pairs beautifully with a wide range of dishes, making it a versatile side for any meal. Serve it alongside protein mains for a light and refreshing complement – we love it with air fryer pork chops, bacon-wrapped filet mignon, or chicken quesadillas.
It’s also delicious, scooped onto tacos and grain bowls for a boost of flavor and texture. Furthermore, works wonderfully with crusty bread or pita chips for a simple lunch, or as part of a summer spread with other fresh salads and dips.
More Easy Sides To Try
- Cilantro lime rice
- Slow cooker mashed potatoes
- Broccoli casserole
- Rice pilaf
- Roasted parmesan potatoes
Avocado Summer Salad Recipe
Ingredients
- 2 medium avocados diced
- 1 pound cherry tomatoes halved
- 1 medium English cucumber
- ½ medium red onion thinly sliced
- 1 medium lemon juiced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add avocado, cherry tomatoes, and onion to a large bowl.
- Cut the cucumber in quarters lengthwise and dice. Then, add to the bowl.
- Pour in lemon juice and olive oil.
- Season with salt and pepper and toss to combine.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- To keep avocados at their best, prep and combine them close to serving time.
- Use a large spoon or your hands to mix the salad carefully – this keeps the avocados from breaking down.
- Every batch of veggies is different – always taste before serving and tweak salt, pepper, or lemon juice if needed.
- Prep all the veggies in advance and store separately, then cut and mix the avocado just before serving.
