No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A refreshing no-cook salad combining creamy avocado, crisp cucumber, and a bright lemon dressing perfect for a light and easy meal. This Mediterranean-inspired no-cook recipe, ready in about 10 minutes, pairs ripe avocado, diced, English cucumber, diced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 large ripe avocado, diced
• 1 medium English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 1 large diced ripe avocado, 1 medium diced English cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon dressing over the vegetables and gently toss to coat, being careful not to mash the avocado.
4. Step 4: Chill the salad in the refrigerator for 10 minutes before serving to allow flavors to meld.