Fresh, vibrant, and packed with flavor, my simple Tomato Avocado Salad comes together in just 10 minutes and makes the perfect healthy side dish.

Avocado Salad

Whether you’re serving it alongside grilled chicken, pasta, or enjoying it straight from the bowl, this simple salad is a go-to for busy weeknights.

Have leftovers? Make this avocado dip or Mediterranean salmon salad next!

🛒Ingredients

Avocados – Creamy, rich, and so satisfying. Pick ones that are ripe but still hold their shape when diced.
Cherry tomatoes – Juicy and sweet! Grape tomatoes or diced Roma tomatoes work just as well.
English cucumber – Adds the perfect crunch. If using a regular cucumber, peeling it first makes for a better texture.
Red onion – A little sharpness balances out the creamy avocado and sweet tomatoes.
Lemon juice (or lime) – Brings brightness and keeps the avocado from browning too fast.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Avocado Salad

Prep the ingredients: Wash all the produce thoroughly.
Chop the cucumber: Quarter the cucumber lengthwise, then dice it. Add it to a large mixing bowl.
Slice the tomatoes: Halve the cherry tomatoes and add them to the bowl.

Cutting Cucumber for Tomato Avocado Salad.

Dice the avocado: Peel and dice the avocados, then add them to the bowl.
Thinly slice the red onion: Toss it in with the rest of the ingredients.
Dress the salad: Squeeze fresh lemon juice over everything, drizzle with olive oil, and season with salt and black pepper.
Mix gently: Stir carefully to combine all the ingredients without mashing the avocado.
Serve: Enjoy immediately or chill for a bit to let the flavors meld.

How Do I Keep Avocados from Turning Brown?

Lemon juice helps slow oxidation, but storing the salad in an airtight container also helps.

📋Tips

Pick avocados wisely. You want them ripe but firm so they hold up in the salad. Too soft, and they’ll turn into mush.
Try lime juice instead. A slight swap that gives a fresh citrusy twist.
Fresh herbs make a difference. Cilantro, parsley, or basil add extra flavor and color.
Feta cheese? Yes, please! A little crumbled feta adds a salty, creamy contrast.
Drizzle with balsamic glaze. A touch of sweetness that brings depth to the flavors.
Spice it up. A pinch of red pepper flakes or diced jalapeño adds some heat.
Make it a meal. Toss in some grilled shrimp or chicken for a protein boost.
Change up the onions. Green onions offer a milder taste if red onions are too strong for you.
Crunchy twist. Serve with tortilla chips and turn it into a chunky guacamole-style dip.
Be gentle when mixing. Avocados are delicate, so fold everything together lightly to keep them intact.

Be Gentle When Mixing!

Avocados are delicate, and if you stir too aggressively, they’ll turn into mush.

To keep those beautiful, creamy chunks intact, use a soft folding motion when combining the ingredients. This ensures every bite has the perfect balance of texture and flavor.

🍱Storage Instructions

🍱To Store. Keep leftovers in an airtight container in the fridge for up to 1 day. Avocados may brown slightly, but the lemon juice helps slow that down.
To Make Ahead. If prepping in advance, mix everything except the avocado and add it just before serving to keep it fresh.

What to Serve With Tomato Avocado Salad

This salad pairs beautifully with so many dishes! Here are a few of my favorite ways to serve it:

Eggs – A fresh addition to breakfast alongside scrambled or poached eggs.
Grilled chicken
Salmon
Tacos
Toast – Pile it onto crusty bread for an easy appetizer.
Rice bowls

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📖Recipe

Tomato Avocado Salad

This fresh and vibrant Tomato Avocado Salad is ready in just 10 minutes! Packed with juicy tomatoes, creamy avocado, and crisp cucumber, it's the perfect healthy side dish or light meal. Quick, easy, and absolutely delicious!

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Salad, Side Dish

Servings servings

Calories 316 kcal

Ingredients

Instructions

Prep the ingredients: Wash all the produce thoroughly.
Chop the cucumber: Quarter the cucumber lengthwise, then dice it. Add it to a large mixing bowl.
1 English cucumber
Slice the tomatoes: Halve the cherry tomatoes and add them to the bowl.
1 pounds cherry tomatoes
Dice the avocado: Peel and dice the avocados, then add them to the bowl. Slice the onion thinly.
2 avocados, ½ red onion
Dress the salad: Squeeze fresh lemon juice over everything, drizzle with olive oil, and season with salt and black pepper.
1 lemon, 1 tablespoon olive oil, salt, black pepper
Mix gently: Stir carefully to combine all the ingredients without mashing the avocado.
Serve: Enjoy immediately or chill for a bit to let the flavors meld.

Notes

This salad makes about 2-4 servings.
To Store: Keep leftovers in an airtight container in the fridge for up to 1 day. Avocados may brown slightly, but the lemon juice helps slow that down.
To Make Ahead: If prepping in advance, mix everything except the avocado and add it just before serving to keep it fresh.
Be gentle when mixing! Avocados are delicate, and if you stir too aggressively, they’ll turn into mush. To keep those beautiful, creamy chunks intact, use a soft folding motion when combining the ingredients. This ensures every bite has the perfect balance of texture and flavor.

Nutrition

Calories: 316kcalCarbohydrates: 26gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 30mgPotassium: 1203mgFiber: 12gSugar: 8gVitamin A: 1048IUVitamin C: 71mgCalcium: 62mgIron: 2mg

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