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This Avocado Tomato Salad is one of my favorite quick salads to make for my family. It’s loaded with juicy tomatoes, creamy avocado, crunchy cucumber, and red onion, all tossed in a simple homemade dressing.

It’s fresh, flavorful, and ready in just 15 minutes! I love serving this tomato avocado salad with grilled chicken, salmon, or just about anything we’re having for dinner.

white dish with salad and wooden spoon in salad on the right side.
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I have to say, this is one of my favorite salads, and my kids loved it. I make it all the time whenever I need a quick salad to pair with any grilled meats. It pairs so well and adds a nice touch to whatever you serve. Once you try this avocado and tomato salad, you won’t want to try anything else.

This salad tastes so fresh, and it’s very easy to make and can be ready in less than 15 minutes. If you want to add some heat to it, sprinkle a bit of chili peppers to garnish.

You may also like to try this other simple cucumber and tomato salad recipe made without avocados.

Key Ingredients

The full ingredient list and measurements are in the recipe card below.

Ingredients to make avocado tomato salad laid out.
  • Tomatoes: I like using vine-ripened tomatoes, but cherry or grape tomatoes work just as well.
  • Avocado: Choose a ripe but slightly firm avocado so it holds its shape when tossed with the dressing.
  • Cucumber: English or Persian cucumbers are great because they have thin skins and fewer seeds.
  • Red onion: Adds a little crunch and flavor. You can use sweet onion if you prefer.
  • Olive oil and red wine vinegar: The base of the homemade dressing. White wine vinegar is another option.
  • Lemon juice and honey: Add a little tang and sweetness to balance the dressing.
  • Dijon mustard, garlic, and oregano: Give the dressing plenty of flavor.

How to make avocado tomato salad

Chop the vegetables: Cut the tomatoes, cucumber, red onion, and avocado into bite-sized pieces.

Combine: Add everything to a large salad bowl.

process shot of chopping salad ingredients and adding to a bowl.

Make the dressing: In a small bowl or mason jar, whisk together the red wine vinegar, lemon juice, garlic, honey, Dijon mustard, oregano, olive oil, salt, and pepper.

Toss the salad: Pour the dressing over the vegetables and gently toss until everything is coated. Be careful not to mash the avocado.

process shot of making the dressing and adding over salad ingredients.

Serve: Taste and adjust the seasoning if needed. Serve immediately for the best flavor and texture.

Process shot of mixing the salad in a bowl.

Tips for the best avocado tomato salad

  • Use ripe but firm avocados: Very soft avocados can become mushy when you toss the salad.
  • Choose juicy, flavorful tomatoes: Vine-ripened tomatoes are my favorite, but cherry tomatoes are also delicious.
  • Cut everything into similar-sized pieces. This makes the salad easier to toss and serve.
  • Mix gently: Use a large spoon or spatula to combine the salad without breaking up the avocado.
  • Add the avocado last if making ahead: This helps keep it from browning before you’re ready to serve.
  • Adjust the dressing to taste: Add a little more honey if you prefer it sweeter or a splash of vinegar for extra tang.

Frequently Asked Questions

How do I keep the avocado from turning brown?

Avocados naturally brown when exposed to air. The lemon juice in the dressing can help slow down browning, but it won’t prevent it completely. For the freshest-looking salad, add the avocado right before serving.

Can I use cherry tomatoes?

Absolutely! Cherry or grape tomatoes work great in this salad. Just slice them in half before adding them to the bowl.

Do I have to peel the cucumber?

No. The skin of most cucumbers is thin and edible. In most cases, it’s perfectly fine to leave the skin on. Just make sure you wash the cucumbers well.

Can I use lime juice instead of lemon juice?

Yes! Fresh lime juice works just as well and adds a slightly different citrus flavor.

tomato and avocado salad with cucumber in a white dish.

How to store leftovers

This avocado tomato salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will gradually brown, and the tomatoes and cucumbers may release some liquid.

If you’re planning to make the salad ahead of time, I recommend keeping the dressing and avocado separate until you’re ready to serve.

What to serve with this salad

There are a variety of main dishes you can pair this salad with. Here are some of my favorite picks.

wooden spoon in a white salad bowl.

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4.97 from 33 votes

Avocado Tomato Salad

By: Rena Awada
Skill Level: Beginner
Servings: 4 Servings
Prep: 14 minutes
Cook: 1 minute
Total: 15 minutes
salad in a bowl with wooden spoon in salad.
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This easy Avocado Tomato Salad is made with juicy tomatoes, creamy avocado, crunchy cucumber, and red onion, all tossed in a flavorful homemade dressing. A fresh, healthy side dish that's ready in just 15 minutes!

Video

Ingredients

  • 1 Large Cucumber, halved lengthways and sliced
  • 4 Vine-ripened tomatoes , cut into wedges
  • ½ large Red onion, sliced thinly, or one small
  • 1 large Avocados, or 2 medium, diced

DRESSING

  • 1/4 Cup Red wine vinegar
  • 1 teaspoon Lemon juice, freshly squeezed if possible
  • 1 teaspoon Garlic, minced
  • 1 tablespoon Honey, or agave
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoon Dried oregano
  • 1/4 Cup Extra-virgin olive oil
  • Salt and Pepper to taste

Instructions

  • Chop all 4 Vine-ripened tomatoes , the 1 Large Cucumber, the ½ large Red onion, and the 1 large Avocados into quarter or small bite sizes.
    Chopped veggies on a cutting board.
  • Place all chopped veggies in a large mixing bowl.
    all veggies placed in a large wooden bowl.
  • In another bowl or mason jar, whisk together the dressing ingredients to combine. ( 1/4 Cup Red wine vinegar, 1 teaspoon Lemon juice, 1 teaspoon Garlic, 1 tablespoon Honey, 1 teaspoon Dijon mustard, 1 ½ teaspoon Dried oregano, 1/4 Cup Extra-virgin olive oil, and Salt and Pepper to taste)
    Salad dressing ingredients mixed in a mason jar. Hand-holding jar.
  • Pour the dressing over the chopped veggies in the bowl.
    Hand-holding mason jar with salad dressing, pouring it.
  • Use a silicone spatula or wooden spoon to mix the salad ingredients with the dressing to combine
    Wooden spoon in salad bowl before mixing.
  • Taste and adjust salt if needed and serve
    salad ingredients mixed together in a wooden bowl.

Notes

  • Use ripe but slightly firm avocados so they hold their shape when tossed.
  • Vine-ripened, cherry, or grape tomatoes all work well.
  • English or Persian cucumbers are great options and don’t need to be peeled.
  • You can substitute fresh lime juice for lemon juice.
  • Honey can be replaced with agave or omitted if you prefer a less sweet dressing.
  • Toss the salad gently to avoid mashing the avocado.
  • For the best texture, add the avocado and dressing just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 244kcalCarbohydrates: 13gProtein: 2gFat: 21gSaturated Fat: 2gSodium: 27mgPotassium: 659mgFiber: 5gSugar: 5gVitamin A: 1150IUVitamin C: 25.7mgCalcium: 37mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am the founder of Healthy Fitness Meals, certified nutrition coach through Precision Nutrition (PN1), food creator, and mom of five sharing balanced, family-friendly recipes.

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4.97 from 33 votes (18 ratings without comment)

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33 Comments

    1. Hi. You can always chop the cucumbers are tomatoes ahead of time, but i recommend you wait to add the avocados and dressing

      Reply

  6. 5 stars
    This is one of the best salads ever! No matter who I serve it to they all love it. It is the dressing that makes it so good. One thing I do is smash the cucumber, then salt it and let it sit in a colander for 30 minutes. This makes the cucumber so crunchy and it stays crunchy even if you have left overs.

    Put your cucumber in a plastic bag. I hit it with a rolling pin just to break it up a little. Then I tear it in to bite size pieces and put it in the colander and salt it and let it drain for 30 minutes.

    Reply

  7. 5 stars
    Gracias Rena me alimentaria solo de tus ensaladas, tome los ingredientes de mi huerto fueron increibles.

    Reply

  9. 5 stars
    This is a great dressing, & I learned a new way to cut red onions for salad! Thank you! One thing….where did you find your salad tongs???

    Reply

  10. 5 stars
    Love this recipe! Truly refreshing and satisfying. Excellent side dish for grilled chicken or for a bbq.

    Reply

      1. Hi Rena! This looks delicious! How long does it keep for? I’d love to meal prep this to take for lunch at work. I know how finicky avocados can be but I was wondering how long the lemon juice keeps them fresh! Think I could get two days’ (mon & tues) worth of lunches out of it if I made it say Sunday night? Thank you!

      2. Hi Kat. Yes, I would say two days tops. The avocados do get dark. Maybe add the dressing later? Also, if you can place a plastic wrap right over the avocado salad it will help with preserving the color and freshness.