Cucumber Avocado Tomato Salad

5 from 2 votes
Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Sharing is caring!

This cucumber avocado tomato salad is the ultimate summer salad. Made with fresh corn, goat cheese, and more, topped with a lemon honey vinaigrette.

Enjoy this salad on its own or serve it with crispy onion rings and grilled shrimp for the perfect lunch or dinner.

cucumber avocado tomato salad in a bowl with a spoon.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

This is the perfect salad to make when you want something fresh and delicious. It’s creamy, made with good ingredients, and super easy to make. I don’t know about you but during the summer months, I always crave salads and veggies. I recently made this creamy cucumber salad and it was a hit! So of course I had to share another cucumber salad!

Ingredient Notes

  • Cucumbers – Any type of cucumbers will work but I recommend using garden or English cucumbers.
  • Tomatoes – Grape or cherry tomatoes work best for this recipe.
  • Corn – Fresh, fresh, fresh! For best results, use fresh corn! It makes such a difference. No need to cook the corn, raw fresh corn is best for this salad. Use sweet corn, if it’s in season.
  • Avocado – Must be ripe.
  • Goat Cheese – Completely optional but it makes the salad extra creamy. If you’re not a fan of goat cheese, use feta instead or simply omit it.
  • Lemon – Use 1/2 of a juicy lemon.
  • Olive Oil – The base for the vinaigrette.
  • Honey – Balances the acidity of the lemon juice and adds a little sweetness to the salad. If you don’t have honey on hand, add a pinch of sugar.
labeled and measured ingredients.

Step-By-Step Instructions

  1. To make the vinaigrette, combine the lemon juice, olive oil, honey, salt, and pepper. Mix until well combined and set it aside.
  2. Remove the husks from the corn and discard the husks and silks. Cut the kernels off the corn and place them into a large bowl along with the remaining ingredients.
  3. Add the vinaigrette to the salad and mix well. Season the salad generously with salt and pepper and serve right away. Top with more goat cheese and cilantro, if desired, and enjoy!
cucumber avocado tomato salad with goat cheese on top.

Top Tips For The Perfect Salad

  • It’s crucial that you use ripe avocados and fresh corn. Also, make sure to season generously with salt and pepper.
  • The more you mix the salad the creamier it will become but don’t overmix otherwise it will become mushy.
  • Use a mason jar to prepare the vinaigrette and shake it up real good! Pour it over the salad right before serving. If you add the dressing too far in advance you’ll run the risk of the salad turning watery.
  • Want to make it spicy? Throw in some diced jalapenos.
  • For extra flavor, grill the corn before you remove it from the cob.
  • Use a mandoline to slice the cucumbers if you like them extra thin.

Storage

I highly recommend enjoying this salad immediately after preparing it however if you have any leftovers, place them in an air-tight container and refrigerate for up to 2 days.

More Recipes You Might Enjoy…

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on FacebookInstagram, or Pinterest!

cucumber avocado tomato salad in a bowl with a spoon.
5 from 2 votes

Cucumber Avocado Tomato Salad

This cucumber avocado tomato salad is the ultimate summer salad. Made with fresh corn, goat cheese, and more, topped with a lemon honey vinaigrette.
Prep: 20 minutes
Total: 20 minutes
Servings: 4
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 ripe avocados , cut into cubes
  • 1 cup grape tomatoes, halved
  • 1 English cucumber, thinly sliced
  • 1 corn, cut off the cob
  • 1 tbsp cilantro, optional
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1/2 lemon, juiced
  • 1/4 cup goat cheese, optional
  • salt and pepper to taste

Instructions 

  • To make the vinaigrette, combine the lemon juice, olive oil, honey, salt, and pepper. Mix until well combined and set it aside. 
  • Remove the husks from the corn and discard the husks and silks. Cut the kernels off the corn and place them into a large bowl along with the remaining ingredients. 
  • Add the vinaigrette to the salad and mix well. Season the salad generously with salt and pepper and serve right away. Top with more goat cheese and cilantro, if desired, and enjoy! 

Notes

  • It’s crucial that you use ripe avocados and fresh corn. Also, make sure to season generously with salt and pepper.
  • The more you mix the salad the creamier it will become.
  • Use a mason jar to prepare the vinaigrette and shake it up real good! Pour it over the salad right before serving. If you add the dressing too far in advance you’ll run the risk of the salad turning watery.
  • Want to make it spicy? Throw in some diced jalapenos.
  • For extra flavor, grill the corn before you remove it from the cob.
  • Use a mandoline to slice the cucumbers if you like them extra thin.

Nutrition

Calories: 212kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 230mg | Fiber: 1g | Sugar: 11g | Vitamin A: 547IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

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

Additional Info

Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 212
Keyword: avocado tomato salad, cucumber avocado tomato salad, cucumber salad
Like this recipe? Leave a comment below!

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.
5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    I tripled the recipe for a barbecue and every last bite was devoured! I had some red onion, so I chopped it up, gave it a soak in cold water and threw it in, but that was the only change I made.
    Wonderful, wonderful salad. Summer in a bowl!