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The Boat Shed Kitchen

Cucumber Tomato Avocado Salad

This vibrant Cucumber Tomato Avocado Salad is loaded with refreshing veggies, tossed in a lemony olive oil dressing, and topped with fresh herbs. It’s the perfect side for any meal—or a wholesome, plant-based lunch on its own!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 large cucumber diced
  • 2 cups cherry or grape tomatoes halved
  • 1 ripe avocado diced
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons fresh cilantro or parsley chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Dice cucumber and tomatoes. Slice red onion. Cube avocado.
  2. In a bowl, whisk olive oil, lemon juice, salt, and pepper.
  3. Combine all veggies in a large bowl. Add chopped herbs.
  4. Drizzle with dressing and toss gently to coat.
  5. Serve immediately.
  6. See full steps with tips & photos → https://theboatshedcafe.com/cucumber-tomato-avocado-salad/

Notes

  • For extra zing, add a pinch of garlic powder or chili flakes to the dressing.
  • If making ahead, add avocado just before serving to keep it from browning.
  • Works beautifully as a topping for grilled chicken, fish, or grain bowls.