This Cilantro Lime Avocado Cucumber Salad with Tomatoes is one of those recipes I reach for whenever I want a bowl that feels both light and satisfying. I first put this combination together one hot summer afternoon when I had cucumbers, avocado and a lonely can of chickpeas in the pantry. The cilantro lime dressing I improvised—creamy but tangy—pulled everything together so well that it quickly became a regular at backyard lunches, potlucks and weekday meals. The textures sing: the cucumber gives a crisp, cooling snap; tomatoes add sweet juiciness; avocado lends a silky richness; and chickpeas give a nutty bite and protein that makes the salad more filling.

I love how adaptable the components are: use ripe, slightly soft avocados for the creamiest mouthfeel, and choose English cucumbers for thinner skins and fewer seeds. The dressing is intensely flavorful, so I usually make the full batch and drizzle slowly to control how much coats the salad. This combination has been a crowd-pleaser at summer gatherings—guests always ask for the dressing recipe—and it keeps beautifully chilled for a couple of hours before serving.

Ingredients

• Thinly sliced cucumber: 3 to 4 cups (about 2 medium English cucumbers). English cucumbers have thinner skins and fewer seeds; slice into quarters lengthwise then thinly for the best texture and presentation.
• Cherry or grape tomatoes: 10 ounces, halved. Sweet, firm tomatoes work best—look for uniform color and a slight give when squeezed.
• Avocado: 2 medium, peeled, pitted and diced. Choose slightly soft avocados for creaminess; ripe Hass varieties add the richest flavor.
• Red onion: 1/2 cup, finely diced. Mildly sweet red onion adds a sharp counterpoint; soak in ice water for 5 minutes if you prefer less bite.
• Chickpeas: 1 (15-ounce) can, drained and rinsed. Canned chickpeas save time and provide plant-based protein and texture.
• Fresh cilantro: For garnish and optional extra mix-in; about 1/4 to 1/2 cup chopped if using inside the salad.

Cilantro Lime Dressing

• Olive oil: 1/2 cup. A good extra-virgin olive oil gives richness and body to the dressing.
• Fresh lime juice: 1/3 cup (about 2-3 limes). Freshly squeezed juice is essential for bright acidity.
• Packed cilantro: 1/2 cup. Use stems and leaves; stems add herbaceous depth when blended.
• Garlic: 2 cloves. Fresh garlic adds a savory backbone; adjust to taste.
• Dijon mustard: 1 teaspoon. Helps emulsify the dressing and adds subtle tang.
• Pure maple syrup: 1 teaspoon. Balances the acidity and lifts flavors without being sweet.
• Salt and black pepper: To taste; start with about 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust.

Instructions

Make the dressing: Add 1/2 cup olive oil, 1/3 cup fresh lime juice, 1/2 cup packed cilantro, 2 garlic cloves, 1 teaspoon Dijon and 1 teaspoon maple syrup to a blender or food processor. Blend on high until completely smooth, about 30 to 45 seconds. Taste and season with salt and pepper—dressing should taste bright and slightly creamy. If it seems too sharp, add a touch more oil or a small pinch of salt. The emulsion will coat the vegetables nicely. Prepare the vegetables: Quarter each English cucumber lengthwise, then thinly slice crosswise into half-moons so you get about 3–4 cups. Halve 10 ounces of cherry tomatoes, dice 2 avocados and finely dice 1/2 cup red onion. Drain and rinse a 15-ounce can of chickpeas, then pat dry with a towel to remove excess moisture. Look for uniform cuts so the salad mixes evenly and the dressing clings to each piece. Combine and toss: In a large bowl, add the sliced cucumber, halved tomatoes, diced avocado, diced red onion and chickpeas. Pour the cilantro lime dressing over the salad and toss gently but thoroughly to coat everything. If you prefer less dressing, add it gradually and toss until you reach the desired level of coating. Stir in chopped cilantro if using. Adjust and serve: Give the salad a final taste and adjust with salt, pepper or an extra squeeze of lime if needed. Serve immediately for optimal texture, or chill in the refrigerator for up to an hour before serving. The dressing will keep the avocado from browning for a short time, but avocado texture is best fresh.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best results, keep the dressing separate and toss just before serving: this preserves avocado texture and prevents cucumbers from becoming overly softened. If the salad has been dressed, press a piece of plastic wrap directly onto the surface to limit air exposure and reduce browning. Reheat is unnecessary—serve chilled or at cool room temperature. If tomatoes have released liquid, drain a little before serving to avoid a watery plate.

Ingredient Substitutions

If you don't have English cucumbers, use standard cucumbers peeled and seeded; expect slightly more water content. Swap chickpeas for white beans or black beans for a different flavor profile. If cilantro is not your thing, substitute a mix of parsley and a small amount of fresh basil for herbaceous lift. For oil alternatives, use avocado oil for a neutral flavor or light olive oil. For a tangier dressing, add a teaspoon of apple cider vinegar or swap maple for agave if preferred.

Serving Suggestions

This salad is a versatile side for grilled vegetables, tofu, fish or chicken. Spoon into warm pita pockets with a sprinkle of chili flakes and crumbled vegan feta for a portable lunch. Serve alongside a bowl of chilled grains like quinoa or bulgur to make it heartier. Garnish with extra cilantro sprigs, a lime wedge and a dusting of toasted pumpkin seeds for crunch and visual appeal.

Cultural Background

While not a traditional regional classic, this dish is Mexican-inspired—lime, cilantro and fresh vegetables are hallmarks of coastal and street food flavors across Mexico. The creamy lime dressing echoes elements of crema-based sauces but uses oil and citrus to remain dairy-free. The use of chickpeas introduces a Mediterranean touch, demonstrating how modern home cooking blends global pantry staples into fresh, cross-cultural plates.

Seasonal Adaptations

In summer, use peak-ripe cherry tomatoes and juicy heirlooms for the sweetest results. In spring, add radishes for peppery crunch; in fall, swap avocado for roasted sweet potato cubes to keep the dressing but change texture. For cooler months, serve over roasted winter squash and warm chickpeas to make the bowl comforting yet bright.

Meal Prep Tips

For make-ahead meals, blend the dressing up to 3 days ahead and refrigerate. Chop cucumbers and tomatoes and store separately in sealed containers; dice avocado just before serving to avoid browning. Portion into individual containers for grab-and-go lunches, keeping dressing in small jars. If preparing for a gathering, assemble base vegetables an hour before and dress at the last minute so everything stays fresh and crisp.

This bowl celebrates simplicity—fresh produce, a bold dressing, and a few pantry staples—so have fun with it and make it your own. Share it with friends, tuck it into a pita for lunch, or serve it as a cooling side; however you enjoy it, this salad reliably brings color and flavor to the table.