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+ servings

Cucumber Tomato and Avocado Salad

The most refreshing summer salad for any get together!
Course Salad
Cuisine American
Diet Low Calorie
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 people
Calories 36kcal


  • mixing bowl
  • cutting board
  • paring knife


  • 2 avocados pit removed and chopped into bite sized pieces
  • 1 pint cherry tomatoes cut in half
  • 2 medium cucumbers slices and quartered
  • 1 cup fresh mozzarella balls
  • ½ small red onion outside layer removed and diced
  • ¼ cup balsamic vinegar
  • 1 tsp fresh basil diced
  • ½ tsp fresh parsley diced
  • 1 tsp italian seasoning
  • kosher salt to taste
  • ground black pepper to taste
  • 1 tsp lemon juice


  • First, slice the avocado in half, remove the pit and slice the inside into bite sized pieces. Place avocados in a small bowl and sprinkle with the lemon juice to prevent browning. Next, peel the cucumbers and slice them, then cut into quarters.
  • Then, rinse cherry tomatoes and cut in half. Cut the onion in half and remove outside layer then dice. Add all the chopped veggies and cheese to a mixing bowl.
  • Add the balsamic vinegar to the mixing bowl and all the seasonings. Mix well to combine.
  • Dump into a serving bowl and add more basil and parsley for topping to make it look pretty!


How can my kids help?  Help add all seasonings to the mixed veggies! 
To help keep your salad from getting soggy, you can try salting the cucumber and tomato. This can be done by adding them to a colander and sprinkling salt on generously. Then place in sink and leave to drain for 15 to 20 minutes. After draining, pay dry with a paper towel removing any excess salt. This will help make the veggies crisper.


Serving: 1cup | Calories: 36kcal | Carbohydrates: 3.8g | Protein: 0.6g | Fat: 2.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.4g | Sodium: 3.6mg | Potassium: 3mg | Fiber: 1.4g | Sugar: 1.6g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 2mg