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closeup of avocado salad in a black bowl.
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4.60 from 20 votes

Avocado Salad

Simple, fresh and bright, this Avocado Salad is picture perfect! Cucumber, tomatoes, red onion and avocado tossed together in a herbaceous, homemade cilantro dressing.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Lunch, Salad
Cuisine: American
Keyword: avocado salad, avocado salad recipe
Servings: 4
Calories: 327kcal


  • 1 medium English cucumber cut in quarters, then sliced
  • 1 pound cherry tomatoes cut in half
  • 1 small red onion sliced thinly
  • 2 avocados diced


  • ¼ cup olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • ¼ cup fresh cilantro chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste


  • Combine Salad: To a large bowl, add the sliced cucumber, cherry tomatoes, red onion and tomatoes.
  • Make Dressing & Toss: In a jar add the olive oil, lemon juice, cilantro, salt and pepper. Place the lid on the jar and shake until well combined. Drizzle over the veggies, then toss everything together.


  1. Since we’re using so few ingredients, I urge you all to use the best quality of each that you can find and definitely make sure they’re fresh!
  2. Wait until the last possible moment to slice up your avocado so that it doesn’t oxidize (brown) too much as it waits to be incorporated.
  3. Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.
  4. A reader once gave me this tip and she said that if you place the avocado pit in with the avocado salad, it should keep the avocados from turning brown. So give this a try, who knows, it might work!


Serving: 1serving | Calories: 327kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 604mg | Potassium: 909mg | Fiber: 9g | Sugar: 6g | Vitamin A: 851IU | Vitamin C: 45mg | Calcium: 47mg | Iron: 2mg