This Cucumber Tomato Avocado Salad is a bright, no-lettuce summer salad made with cherry tomatoes, Persian cucumbers, creamy avocado, thinly sliced red onion, and fresh basil, all tossed in a zesty lemon vinaigrette. Light, healthy, and ready in minutes, it’s an ideal side for grilled meats, a picnic, or a quick weeknight dinner.
If you want a fresh, simple salad that’s truly satisfying, this Cucumber Tomato Avocado Salad delivers. It proves you don’t need lettuce to get a salad that’s full of texture and flavor. Crisp cucumbers and juicy tomatoes balance the silky avocado, while basil and lemon vinaigrette brighten every bite.
This recipe is ideal for peak-season produce: use the best tomatoes and cucumbers you can find for maximum flavor. It’s also versatile—serve it as a light lunch, a side dish for barbecues, or add a protein to make it a main course.
Why you’ll love this recipe
- Fresh, seasonal ingredients. Perfect for summer tomatoes, cucumbers, and basil.
- No lettuce needed. Keeps the salad crisp without wilting leaves.
- Quick and easy. Ready in about 15 minutes.
- Healthy. Naturally gluten-free, dairy-free, and vegan when served without added cheese.
- Versatile. Pairs well with many mains or can be boosted with beans, chicken, or shrimp.
Recipe ingredients
- Cherry tomatoes: 1 pint (about 2 cups), halved. Cherry tomatoes are sweeter and hold up well when tossed.
- Persian cucumbers: 3 small, sliced about 1/4″ thick. If using a larger cucumber, remove seeds and use about 1/2 of it, halved lengthwise and chopped.
- Red onion: 1/2 cup thinly sliced. Soak in cold water 5–10 minutes for a milder bite, if desired.
- Fresh basil: 1/4 cup, chopped. Adds a bright, herbaceous note.
- Avocado: 1 large, pitted and diced. Choose ripe but firm fruit so it keeps its shape.
- Lemon vinaigrette: Olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt and pepper — whisk together to taste or use your preferred lemon vinaigrette.
See the recipe card below for ingredient amounts and a clear ingredient list.
How to make cucumber tomato avocado salad
This salad is fast to assemble and the dressing can be made ahead of time. Prepare the vinaigrette, chop the vegetables, and combine just before serving.
Pro tip: Add the avocado last and toss gently to avoid mashing it.
Tips for success
- Toss gently: Use a large bowl and fold the ingredients to avoid breaking the avocado.
- Choose ripe but firm avocados: They hold shape and give a creamy texture without becoming mushy.
- Mild onion: Soak sliced red onion in cold water for 5–10 minutes to reduce sharpness.
- Serve immediately: The salad is best fresh; avocado will brown over time.
Recipe FAQs
Assemble this salad just before serving for the best texture and color. You can prep the tomatoes, cucumbers, and onion in advance and store them separately. Make the dressing ahead and bring it to room temperature before using.
Persian cucumbers are ideal because they’re crisp and have fewer seeds, but English cucumbers or seedless varieties work well too.
Serving suggestions
This salad is flexible and pairs with many dishes or can be enhanced to stand alone:
- Add protein: Toss in cooked chicken, shrimp, chickpeas, or white beans to make a heartier meal.
- Serve with grilled items: A fresh complement to grilled burgers, steak, or fish.
- Mediterranean twist: Add kalamata olives and crumbled feta for a more savory profile.
Storage tips
Best eaten the day it’s made. If you must store leftovers:
- Keep in an airtight container in the refrigerator for up to 1 day.
- The avocado may brown slightly; a squeeze of lemon can help slow discoloration.
- For best texture, add the avocado just before serving when possible.
More no lettuce salad recipes you’ll love:
- Butternut squash quinoa salad
- Spring farro salad with feta and mint
- Horiatiki (Greek village salad)
- Mediterranean three-bean salad
- Fresh and easy three-bean salad
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your version.
Cucumber Tomato Avocado Salad
An easy no-lettuce salad perfect for summer: crisp cucumbers, juicy tomatoes, creamy avocado, fresh basil, and lemon vinaigrette.
Ingredients
- 1 pint cherry tomatoes, halved (about 2 cups)
- 3 small Persian cucumbers, sliced 1/4″ thick
- 1/2 cup thinly sliced red onion
- 1/4 cup freshly chopped basil
- 1 large avocado, pitted and diced
- Lemon vinaigrette, to taste (olive oil, lemon juice, Dijon, garlic, salt, pepper)
Instructions
- In a large bowl, combine the halved cherry tomatoes, sliced cucumbers, thinly sliced red onion, and chopped basil.
- Add lemon vinaigrette and toss gently to coat. Taste and season with salt and pepper as needed.
- Add the diced avocado last and fold carefully to combine so it keeps its texture. Serve immediately.
Notes
- If using larger tomatoes, remove seeds to prevent excess liquid. Slice in half, scoop out seeds and juice, then chop.
- For a larger cucumber, use about half and remove seeds before chopping.
- Soaking red onion in cold water for 5–10 minutes mellows the flavor.
- Leftovers keep in an airtight container in the fridge for up to 1 day; avocado may darken slightly.
Nutrition (estimate)
Per serving: Calories 78; Carbohydrates 8 g; Protein 2 g; Fat 5 g; Fiber 3 g. Nutrition values are estimates and do not include the vinaigrette, which can vary by recipe.
All recipes and images © Flavor the Moments.