Cucumber-Tomato Salad with Avocado Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, no-cook salad of crisp cucumbers and juicy tomatoes, tossed in a creamy avocado-citrus dressing for a light, hydrating side. This mediterranean-inspired whole30 ready in about 15 minutes blends halved cherry tomatoes, ripe and diced avocado, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, peeled and diced into 1/2-inch cubes cucumbers
• 2 cups, halved cherry tomatoes
• 1, ripe and diced avocado
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 diced cucumbers, 2 halved cherry tomatoes, 1 diced avocado, and 1/4 cup finely diced red onion; gently toss to mix.
2. Step 2: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the cucumber-tomato mixture, add 2 tbsp chopped fresh dill, and toss until evenly coated. Let sit for 5 minutes to allow flavors to meld before serving.