Cilantro Lime Avocado Cucumber Salad with Tomatoes

This Cilantro Lime Avocado Cucumber Salad with Tomatoes is one of those recipes I reach for the minute the weather warms. I first discovered this combination while cleaning out the fridge on a busy summer afternoon — a couple of cucumbers, two ripe avocados and a can of chickpeas waiting to be used. I whisked together a quick cilantro lime dressing, tossed everything together, and immediately knew I had something special. The dressing is creamy without dairy, tangy from the lime, and bright from the cilantro. The texture is equally satisfying: silky avocado, crisp cucumber and slightly chewy chickpeas.

What makes this dish so memorable is how it balances simplicity and flavor. It takes only about 15 minutes to prepare, yet the flavors feel thoughtful and layered. I often serve it as a side at barbecues, but it also stands on its own stuffed into a pita for a light lunch. My family always comments on how the dressing tastes like it belongs in a restaurant — smooth, vibrant and a little bit addictive. If you love fresh, fast, and plant-forward food, this will become one of your go-to summer preparations.

Ingredients

• Cucumbers: 3 to 4 cups thinly sliced cucumber (about 2 medium English cucumbers). English cucumbers are ideal because they have fewer seeds and thinner skins; quarter them lengthwise before thin slicing for a great bite-sized shape.
• Tomatoes: 10 ounces cherry or grape tomatoes, halved. Choose firm, flavorful small tomatoes for concentrated sweetness and color.
• Avocados: 2 medium avocados, peeled, pitted and diced. Look for avocados that yield slightly to gentle pressure for creamy texture that won’t turn mealy.
• Red onion: 1/2 cup diced red onion. Soak in cold water for 5 minutes if you prefer a milder bite.
• Chickpeas: 1 (15 ounce) can chickpeas, drained and rinsed. Adds protein and a pleasant chew to make the salad more filling.
• Fresh cilantro: For garnish and extra herbaceous flavor; adjust depending on how much cilantro you like.

Cilantro Lime Dressing

• Olive oil: 1/2 cup extra-virgin olive oil for body and richness.
• Fresh lime juice: 1/3 cup (about 2 to 3 limes) for bright acidity.
• Fresh cilantro: 1/2 cup packed cilantro leaves, stems removed for a vibrant green puree.
• Garlic: 2 cloves, peeled.
• Dijon mustard: 1 teaspoon to help emulsify the dressing and add a subtle tang.
• Pure maple syrup: 1 teaspoon to round out the acidity and enhance balance.
• Salt and black pepper: To taste; start with about 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust after blending.

Instructions

Make the dressing: Combine 1/2 cup olive oil, 1/3 cup fresh lime juice, 1/2 cup packed cilantro, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and 1/2 teaspoon salt with 1/4 teaspoon black pepper in a blender or food processor. Blend on high until completely smooth and emulsified, about 30 to 45 seconds. Taste and adjust seasoning with additional salt or lime juice if needed. A smooth dressing clings better to the vegetables and ensures even flavor in every bite. Prep the vegetables: Quarter the cucumbers lengthwise and thinly slice into half-moons so they hold up in the salad. Halve the cherry tomatoes, dice the avocados just before tossing to prevent browning, and finely dice the red onion. Drain and rinse the chickpeas thoroughly to remove any canning liquid, which can taste metallic if left unwashed. Toss everything together: In a large mixing bowl, add the sliced cucumber, halved tomatoes, diced avocado, red onion and chickpeas. Pour the cilantro lime dressing over the mixture and gently fold until everything is evenly coated. Add extra chopped cilantro if desired. If you prefer a lighter coating, pour a small amount, toss and add more gradually until the desired level of dressing is reached. Serve or chill: Serve immediately to enjoy the contrast of textures, or chill for 15 to 30 minutes to let flavors meld. If refrigerated, bring to room temperature for 10 minutes before serving to let the olive oil loosen and the flavors bloom.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours once dressed. For best color and texture, store the dressing separately for up to 3 days and toss just before serving. If you must refrigerate the fully tossed salad, press a piece of plastic wrap directly onto the surface to minimize air contact and slow avocado browning. Reheat is not necessary; bring to room temperature for 10 minutes before serving to allow the olive oil to lose stiffness.

Ingredient Substitutions

If you do not have English cucumbers, use two regular cucumbers, seeded if very watery. Swap chickpeas for cooked white beans or black beans if you prefer a different legume. If you don’t like cilantro, substitute fresh basil or flat-leaf parsley and increase the lime by an extra tablespoon for brightness. For a less oily dressing, replace half the olive oil with plain unsweetened coconut yogurt or silken tofu to maintain creaminess while cutting calories.

Serving Suggestions

Serve as a chilled side with grilled vegetables, roasted corn, or barbecued mains. For a heartier meal, spoon into warm pita pockets, serve over a bed of mixed greens or quinoa, or place beside pan-seared tofu for extra protein. Garnish with extra cilantro sprigs, a wedge of lime and a sprinkle of flaky sea salt for finishing texture. Add sliced jalapeño for heat or a few toasted pumpkin seeds for crunch.

Cultural Background

This type of herb-forward, citrus-dressed salad draws on Latin American influences where cilantro and lime are foundational flavors. While not a traditional dish from a single region, the combination of avocado, lime and cilantro is ubiquitous across coastal cuisines, and the addition of chickpeas reflects a modern, global pantry approach to making salads more satiating.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes and leave the salad mostly raw. In cooler months, roast halved tomatoes with a drizzle of olive oil and a pinch of salt to concentrate flavor. You can also add seasonal roasted sweet potatoes in fall for a heartier version, or swap lime for lemon when limes are out of season.

Meal Prep Tips

For meal prep, pack the dressing in a separate jar and keep avocado diced in an airtight container with a squeeze of lime to slow browning. Store cucumbers and tomatoes in another container and assemble within 24 hours for best texture. Use shallow containers to cool and chill quickly if preparing for lunches.

This salad is a joyful reminder that quick meals can be vibrant and nutritious. It’s an easy way to showcase seasonal produce and keep weekday meals bright and satisfying. Try it once and you’ll find yourself adapting it to whatever you have on hand.