So, About This Salad—It's Like My Summer in a Bowl
Alright, friend—let me tell you, I've made this cucumber tomato avocado salad (no lettuce, mind you) more times than I can count. The first time was at a backyard BBQ when I realized, halfway through chopping, that we had zero lettuce. Nada. But honestly? Nobody missed it. My cousin Pete still talks about that salad and he's the fussiest eater in the family. Every time I whip this up, it's like edible sunshine. (Warning: if you leave it unattended, it mysteriously disappears. My kids are like salad ninjas.)
Why You'll Love This Salad (or At Least, Why I Do)
I make this when it's too hot to even think about turning on the oven, or when I've got slightly dodgy avocados to use up—hey, don't judge! My family goes crazy for it because it's crunchy, creamy, and basically foolproof (even if you forget an ingredient... which, y'know, happens to the best of us). It's even survived being carted to picnics in a not-so-leakproof container. And if you ever find yourself staring into the fridge wondering what to eat for lunch, this salad is a real lifesaver—unless, of course, you don't like avocados, in which case, I might question your life choices, but we can still be friends.
What You'll Need (And a Few Substitutes, Because Life)
- 2 big cucumbers (English cucumbers are my go-to, but regular ones work if you peel 'em. Sometimes I just use whatever's on sale.)
- 2-3 ripe tomatoes, chopped (Roma or cherry tomatoes are nice. My grandmother swore by homegrown, but honestly, supermarket ones are fine in a pinch.)
- 1-2 avocados, diced (If they're a little soft, that's ok. Rock hard ones? Not so much. I've used pre-diced avocado once when I was desperate—wasn't the same, but nobody complained.)
- ¼ of a red onion, thinly sliced (Or swap for green onions if red's too strong for you. Or just leave it out—I've done that, too.)
- A handful of chopped fresh cilantro (Parsley works in a pinch. One time I used both and it was... interesting.)
- Juice from half a lemon (or lime, honestly, whatever's rolling around in your veggie drawer)
- 2-3 tablespoons olive oil (I've accidentally used avocado oil; tasted great!)
- Salt and pepper to taste (I don't measure, just a good pinch)
- Optional: Feta cheese, a sprinkle of chili flakes, or some toasted pine nuts if you’re feeling fancy
Let's Throw It Together (Directions—Sort Of)
- Grab your biggest bowl—no reason, just feels right. Toss in the chopped cucumber, tomato, and diced avocado. (This is where I usually sneak a taste. Quality control, right?)
- Add the red onion and chopped herbs. Don’t worry if your onion slices look uneven—mine always do. Tastes the same, promise.
- Squeeze the lemon (or lime) juice right over the top. Try not to get seeds in the bowl; but if you do, just fish 'em out. Happens every time.
- Drizzle with olive oil, then sprinkle salt and pepper. Now, gently toss everything together, but be gentle-ish—avocado likes to mush up if you get too excited. If it looks a bit weird at this stage, don’t panic. Once it sits for a few minutes, it comes together, trust me.
- Optional but highly recommended: add feta, chili flakes, or pine nuts. Or all three. Or none. You do you.
- Let it sit for 5-10 minutes if you can resist—flavors mingle better. But honestly, I've eaten it straight away plenty of times and lived to tell the tale.
Notes I Wish Someone Had Told Me (Before I Made a Mess)
- If your avocado is on the brink of being too ripe, just gently spoon it in. It'll break up a bit, but think of it as bonus creaminess.
- I tried pre-chopping everything in the morning before work once. Avocado went a bit brown but tasted fine. Still, I recommend adding avocado last minute if you care how it looks.
- Actually, I find it works better if you cut veggies into bite-size bits, but no need to bust out the ruler. Rustic is in.
Variations I've Dabbled With (Some Winners, Some... Not So Much)
- Added black beans once—turned it into more of a meal. Not bad at all.
- Once threw in mango cubes. That was... odd. Not my finest hour. Maybe skip that one unless you’re feeling wild.
- Little splashes of balsamic vinegar are nice for a twist. Or a pinch of cumin. Or both. But maybe not at the same time. Learned that the hard way.
Do You Need Fancy Equipment?
Honestly? A sharp knife and a cutting board are your best friends here. But if you only have a butter knife—been there, done that—just take your time. Oh, and if you want super thin onions but don't have a mandoline, just channel your inner chef and slice as thin as you can. Ugly pieces taste the same, anyway.
How to Store It (If You Somehow Have Leftovers)
Pop leftovers in a sealed container and stick it in the fridge. Should last a day, maybe two, but the avocado will start browning. Still edible, though. Honestly, in my house it never lasts more than a day—my teenager comes back for seconds (and thirds) late at night.
How I Like to Serve This (Make It Yours)
This salad shines on its own, but I love it next to grilled chicken—or scooped up with pita chips while standing at the kitchen counter. Sometimes I’ll pile it on toast and pretend it’s fancy avocado toast. If we’re all sharing, I put it in a big bowl with a spoon and let everyone dive in. Family style, no rules.
Things I Learned the Hard Way (Pro Tips, Sort Of)
- Don't rush chopping the tomatoes or they end up a mushy mess. I once tried to use a serrated steak knife—bad idea. Use a sharp one.
- If you try to toss the salad too roughly, it'll turn into guacamole salad. Which, honestly, isn't terrible, but not what we're after.
- Don't forget the salt! Once I did and, wow, it was like eating a soggy cucumber. A pinch really does make all the difference.
Got Questions? I Get These All the Time
- Can I make this ahead for a party? You can prep everything but avo a few hours early. Just add the avocado right before serving or it'll brown up on you (though still tastes good, just not so pretty).
- Do I need to peel the cucumber? Nah, I usually don't bother with English cucumbers. For the waxy ones, yeah, I give 'em a quick peel—or just live on the edge and embrace the extra crunch!
- What else goes with this salad? Pretty much anything grilled. Or you can check out these grilled chicken ideas for inspo. Oh, and I sometimes serve it with homemade flatbread—so good!
- I'm out of cilantro; now what? Parsley, basil, or even a bit of mint (surprisingly fresh!). Just avoid dried herbs if you can. They're a bit... sad.
- Does this taste better the next day? I think so, actually. Everything gets all friendly in the fridge. But the avocado might look a bit worse for wear. If that bugs you, just add a fresh one before serving round two.
Sorry, went off on a tangent earlier about summer BBQs—did I mention this salad is also great at potlucks? Anyway, hope you give this a whirl. And if you accidentally invent an amazing combo, you’ve gotta let me know. Happy chopping!
Ingredients
- 2 medium cucumbers, diced
- 2 large tomatoes, chopped
- 2 ripe avocados, diced
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
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1Wash and dice the cucumbers. Chop the tomatoes and dice the avocados. Thinly slice the red onion.
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2In a large salad bowl, combine the cucumbers, tomatoes, avocados, and red onion.
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3In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
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4Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
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5Sprinkle the chopped cilantro over the salad and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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