Go Back
–+ servings

California Cucumber Tomato Avocado Salad with Meyer Lemon Vinaigrette

A refreshing, no-cook salad featuring ripe California avocados, crisp cucumbers, and juicy tomatoes tossed in a bright Meyer lemon dressing – perfect for a light lunch or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salads
Cuisine: Mediterranean
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 2 cups diced English cucumber (about 1 large)
  • 2 cups diced ripe tomatoes (such as Roma or heirloom)
  • 1 large ripe Hass avocado, diced California-grown preferred
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped stems removed
Dressing
  • 2 tablespoons extra-virgin olive oil preferably from California
  • 1 tablespoon fresh Meyer lemon juice or regular lemon juice
  • 1/4 teaspoon fine sea salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper plus more to taste

Method
 

Assemble Salad
  1. In a large mixing bowl, combine the diced cucumber, tomatoes, avocado, red onion, and cilantro. Gently stir to mix evenly.
  2. In a small bowl or jar, whisk together the olive oil, Meyer lemon juice, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss very gently with a spatula or wooden spoon to coat without mashing the avocado.
  4. Serve immediately for the brightest flavor, or cover and refrigerate for up to 30 minutes to let the flavors meld. Give a quick stir before serving.

Nutrition

Calories: 145kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 60mgFiber: 4gSugar: 2g

Notes

Substitute lime juice for Meyer lemon if desired, or add crumbled feta cheese for a tangy twist.
For the best texture, use firm but ripe avocados – they should yield slightly to gentle pressure.
Make ahead: Chop cucumber, tomatoes, and onion up to 4 hours in advance; add avocado and dressing just before serving to prevent browning.
Common mistake: Overdressing – start with half the dressing and add more as needed, as the avocado and tomatoes release their own juices.
Storage: Leftovers keep in the fridge for up to 1 day but the avocado will discolor; squeeze extra lemon over the top to slow browning.
Serving suggestions: Pair with grilled chicken, fish, or scoop into lettuce cups for a low-carb meal. Also excellent alongside tacos or grilled steak.

Tried this recipe?

Let us know how it was!