Cucumber Salad with Avocado & Tomatoes

Are you looking for a light and refreshing low-carb recipe perfect for the summer months? This Cucumber Salad is just what you need! Ready to enjoy in less than 20 minutes!


When the summer heat starts, I crave nothing more than crispy, juicy vegetables. I tend to shy away from heavier foods and don’t always want to have to turn on my oven, either. This is why I stock fresh low-carb produce for snacks and delicious salads.

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The ingredients needed for this Cucumber Salad with Avocado are fresh, healthy, and delicious.


Cucumber – Cucumber is a healthy addition because it’s high in fiber and water. This makes for a refreshing low-carb snack with the perfect crunchy texture. Be sure to clean the cucumber well before dicing up.

Parsley – Fresh parsley for the win! It’s a pop of flavor that meshes well with the rest of the simple ingredients.

Garlic – I love adding minced garlic to my salad as I’m a huge garlic fan. If you don’t have minced garlic, garlic powder could work well, also.

Italian Seasoning is my favorite seasoning to add to the salad because it’s a mash-up of flavors.

Onion – I prefer a sweet red onion, but you can easily add any onion you love. (I also like the red pop of color paired with the greens.)

Tomato – Is there anything better than garden-fresh tomatoes? Chop them up and add them straight to the mix.

Lemon – Squeezing some lemon juice is great for flavor and helps the avocado not brown.

Avocado – Pick a ripe and ready avocado and dice it up. It’s a creamy texture that adds healthy fat.


(scroll down to the bottom of the page for the full recipe and ingredients with a printable recipe card.)

Step One: Start by cleaning your cucumbers and then slicing them into thin circle slices.

Step Two: Clean and dice the tomatoes as well. Add the chopped tomatoes to the bowl with the sliced cucumbers.
Step Three: Cut up the onions into bite-sized pieces and then pour into the pour with the cucumber slices and tomatoes.

Step Four: Add the rest of the ingredients and stir carefully with a spoon. Be gentle when mixing, as you don’t want to mash the avocado bits.

Tip: An easy way to cut the avocado is to slice the avocado in half and then spoon out one half by running the spoon around the edges to pop it out. You can cut it easily into squares or cubes to add to your salad.


Change up the seasonings – If you have a favorite seasoning that you like, use it! There are many different fresh seasonings such as dill, garlic and herb, etc.

Use lime juice – If you don’t have lemon juice, use lime juice instead. The flavors are interchangeable.

Add some spice – Some people like a little heat in their salads. If you’re one of them, dice up fresh jalapenos and add them to the mix of this keto cucumber salad.

Add more veggies – Chopping up some celery stalks can be a great way to add another layer of crunch!


They’re not carb-free, but they have very few carbs. One cup of cucumber is close to 3 grams of net carbs, so it’s a low-carb snack and ingredient that is keto-friendly and delicious.


Many people will eat cucumbers when trying to lose weight or eat a low-carb diet. While I don’t eat keto to lose weight, I think that eating cucumbers is helpful to provide my body with delicious nutrients and gives me a full feeling, so I don’t want to snack or give in to cravings later in the day.


This cucumber salad keto recipe keeps getting better. The flavors are even better on day 2; I suggest doubling the recipe to enjoy for several days.

To store leftover cucumber and tomato salad, store them in an airtight container in the fridge. Give the salad a quick shake when ready to enjoy it again and savor every bite.

For best results, the salad with cucumber and avocado should be eaten within 2 days of making it.


Technically, yes, but I don’t recommend it. This salad recipe is meant to be eaten and enjoyed while fresh!

You’ll love how light and refreshing this Keto Cucumber Salad recipe is! It makes a great low-carb side dish that is perfect for summer!
Prep Time20minutes 
Total Time20minutes 
Course: Salad
Cuisine: American
Keyword: keto cucumber salad 


  • ½ large cucumber sliced
  •  cup red onion chopped
  • 1 Avocado diced
  • 1 Roma tomato diced
  • ¼ C. parsley chopped
  • 2 tsp. minced garlic
  • 1 tsp. Italian seasoning
  • juice from ½ a lemon
  • salt and pepper to taste


  • Wash the cucumber and tomato thoroughly.
  • Slice the cucumbers and dice up the tomato. Add both to a large serving bowl.
  • Next, cube the avocado and onion and combine with the cucumbers and tomatoes.
  • Sprinkle in the seasonings and lemon juice, then carefully fold together, so you don’t mash up the avocado.
  • Serve the salad immediately, or chill before serving if preferred.


Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 458mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1497IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg
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