Creamy Cucumber, Tomato & Avocado Salad: The 10-Minute Upgrade Your Lunch Has Been Begging For

You could spend an hour cooking, or you could whip up a bowl of fresh crunch, silky avocado, and a dreamy dressing that makes you forget mayo exists. This Creamy Cucumber, Tomato & Avocado Salad tastes like a summer picnic and a steakhouse side had a glow-up. It’s fast, it’s gorgeous, and yes—it’s wildly addictive.

One bite and you’ll start plotting the next time you “accidentally” buy too many avocados. Hungry yet?

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What Makes This Recipe So Good

Texture that slaps: Crisp cucumbers, juicy tomatoes, and buttery avocado for the perfect bite every time.
Flavor on autopilot: A tangy, creamy dressing with lemon, herbs, and a hint of garlic that makes everything sing.
Faster than delivery: Ready in about 10 minutes, including the smug satisfaction of washing one bowl.
Flexible and forgiving: Works with cherry, grape, or heirloom tomatoes; Persian or English cucumbers; lime instead of lemon.
Meal-prep friendly (with a trick): Make the dressing ahead and toss fresh just before serving. No sad avocados here.

Ingredients Breakdown

2 large cucumbers (English or 5–6 small Persian), thinly sliced.
They bring refreshing crunch.
2 cups cherry or grape tomatoes, halved. Sweet, juicy, and bite-sized.
2 ripe avocados, diced. The creamy star of the show.
1/4 small red onion, very thinly sliced.
Adds zip and contrast.
1/3 cup plain Greek yogurt (or sour cream). The creamy base without the heavy vibe.
2 tablespoons mayonnaise (optional but recommended). Rounds out the dressing and adds richness.
2 tablespoons extra-virgin olive oil.
1–2 tablespoons fresh lemon juice (or lime).
Brightens and balances.
1 teaspoon Dijon mustard. Emulsifies and adds tang.
1 small garlic clove, finely grated or minced. Flavor bomb.
1 tablespoon fresh dill, chopped (or 1 teaspoon dried). Classic with cucumber.
1 tablespoon fresh chives or parsley, chopped.
Fresh finish.
1/2 teaspoon kosher salt, plus more to taste.
1/4 teaspoon black pepper.
Pinch of crushed red pepper flakes (optional). For subtle heat.

Cooking Instructions

Prep the veg: Slice cucumbers thin (no need to peel English; peel waxy ones if you like). Halve tomatoes.
Thinly slice red onion. Dice avocados last.
Whisk the dressing: In a large bowl, whisk Greek yogurt, mayo, olive oil, lemon juice, Dijon, garlic, dill, chives, salt, pepper, and red pepper flakes until smooth and glossy.
Taste-test the base: Adjust salt, acid, and herbs. It should be bright and slightly salty—vegetables will mellow it out.
Toss the sturdy stuff: Add cucumbers, tomatoes, and red onion to the bowl.
Stir to coat evenly.
Fold in avocado gently: Add diced avocado and fold with a spatula so it stays chunky, not mushy.
Rest (briefly): Let the salad sit 5 minutes so flavors marry. Not an hour—this isn’t a wedding.
Finish and serve: Top with extra herbs, a drizzle of olive oil, and a pinch of flaky salt if you’re feeling fancy. Serve chilled or at cool room temp.

Storage Tips

Short-term (same day): Keep covered in the fridge for up to 6 hours.
Avocado stays happiest with lemon and minimal air exposure.
Make-ahead strategy: Store dressing separately for up to 3 days. Toss with cucumbers and tomatoes up to 8 hours ahead; add avocado right before serving.
Leftovers: Still tasty next day but softer. Add a squeeze of lemon and a handful of fresh herbs to revive.
FYI, it’s amazing piled on toast.
Do not freeze: Texture becomes a crime scene.

Health Benefits

Heart-healthy fats: Avocado delivers monounsaturated fats that support cardiovascular health and satiety.
Hydration and fiber: Cucumbers are water-rich; tomatoes and avocados bring fiber for digestion and stable energy.
Antioxidants galore: Tomatoes offer lycopene, cucumbers bring vitamin K, and herbs add polyphenols. Small ingredients, big payoff.
Protein boost (light): Greek yogurt adds a little protein, making this salad more filling without weighing you down.
Smart sodium control: You choose the salt level, not a bottled dressing manufacturer—IMO, huge win.

Avoid These Mistakes

Using overripe avocados: They’ll turn the salad into guac cosplay. Choose avocados that yield slightly to gentle pressure.
Skipping the acid: Lemon isn’t optional—it brightens flavor and slows avocado browning.
Overmixing: Stir gently after adding avocado.
You want chunks, not puree.
Salting too late: Salt the dressing first so it disperses evenly. Dumping salt at the end = uneven bites.
Watery cucumbers: If cucumbers are extra juicy, pat them dry or sprinkle lightly with salt and blot after 10 minutes.

Recipe Variations

Caprese-ish: Add mini mozzarella balls, swap dill for basil, and use balsamic glaze instead of lemon.
Mexi-fresh: Use lime, cilantro, cotija, and a pinch of cumin. Toss in corn or black beans for extra heft.
Protein power: Add grilled shrimp, rotisserie chicken, or seared salmon flakes to make it a full meal.
Crunch upgrade: Top with toasted pumpkin seeds, pistachios, or crispy chickpeas.
Dairy-free: Replace yogurt/mayo with coconut yogurt or a blended tahini-lemon dressing.
All-herb party: Triple the dill and chives, and add mint for a garden-bright version.

FAQ

Can I make this salad ahead of time?

Yes—mix the dressing and toss with cucumbers and tomatoes up to 8 hours ahead.

Add avocado right before serving for best texture and color.

What kind of cucumber works best?

English or Persian cucumbers are ideal because they’re crisp, thin-skinned, and less seedy. Standard slicing cucumbers work if peeled and deseeded.

How do I keep the avocado from browning?

Use fresh lemon or lime juice, coat the avocado well in the dressing, and minimize air exposure. If storing, press plastic wrap directly onto the surface.

Is there a good substitute for Greek yogurt?

Absolutely.

Sour cream gives a richer vibe, while dairy-free coconut yogurt or a tahini-lemon blend keeps it vegan.

Can I skip the mayo?

You can. The dressing will be tangier and lighter with just yogurt and olive oil. Add a splash more oil for silkiness if needed.

What pairs well with this salad?

Grilled proteins (chicken, steak, shrimp), crusty bread, or quinoa.

It’s also excellent as a topping for avocado toast, because yes, we’re extra.

Will leftovers be good tomorrow?

They’ll be softer but still tasty. Freshen with more lemon, herbs, and a pinch of salt. Don’t judge the looks; focus on flavor.

Can I use regular tomatoes instead of cherry?

Yes.

Use firm, ripe tomatoes and cut into chunks. If extra juicy, deseed to avoid a watery salad.

Wrapping Up

This Creamy Cucumber, Tomato & Avocado Salad is proof that fast food can be fresh, elegant, and absurdly satisfying. It’s weeknight-easy, dinner-party-pretty, and endlessly customizable.

Make the dressing once, memorize the flow, and you’ll have a crowd-pleaser on speed dial. Your future self, halfway to hangry, will thank you.