Recipe: Avocado Salad with Tomatoes and Herbs

updated May 28, 2019
Avocado Salad

This simple summery avocado salad takes avocado from supporting ingredient to the main attraction.


Prep10 minutes

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Credit: Joe Lingeman

No matter how many avocado slices or cubes you mix into a leafy green salad, do you always find yourself wanting more? If you’re an avocado-lover like me, I’m guessing the answer is a whole-hearted yes.

This summer (and beyond!), it’s time to take avocado from supporting ingredient to main attraction — and that’s just what you get in this impossibly delicious salad. Creamy chunks of avocado are tossed with cherry tomatoes, chopped cucumbers, peppery red onions, and a generous shower of fresh herbs for a crowd-pleaser that’s perfect for potlucks and weeknight dinners alike.

Credit: Joe Lingeman

Start with Any Herbs You Have on Hand

Use the ingredient list below as a suggestion, not a rule that’s set in stone. You can add the full cucumber, or toss in scallions instead of red onions. And when it comes to the fresh herbs (which you don’t want to skimp on!), anything’s fair game. Use one herb or a few different ones — anything in the fridge or that looks good at the market. Changing up the herbs is my favorite way to give this salad a fresh spin with a slightly different flavor every time I make it.

Avocado Salad

This simple summery avocado salad takes avocado from supporting ingredient to the main attraction.

Prep time 10 minutes

Serves 4

Nutritional Info


  • 2

    medium avocados, peeled, pitted, and chopped

  • 1 pint

    cherry tomatoes, halved

  • 1/2

    medium English cucumber, chopped

  • 1/2

    small red onion, thinly sliced

  • 1/4 cup

    coarsely chopped fresh herbs, such as cilantro, basil, parsley, dill, or tarragon

  • Juice from 1 large lemon

  • 2 tablespoons

    olive oil

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper


  1. Place the avocado, tomatoes, cucumber, onion, and herbs in a large bowl. Squeeze the lemon juice over top, drizzle with oil, and sprinkle with the salt and pepper. Gently toss to combine.

Recipe Notes

Storage: This salad is best eaten the day it is made, but can be refrigerated in an airtight container for up to 3 days (the avocado may start to brown).