Cucumber Tomato Avocado Salad (Print)

Crisp cucumber, juicy tomatoes, creamy avocado tossed in tangy lemon dressing. Bright, fresh flavors.

# Components:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 2 ripe avocados, diced
04 - 1/4 small red onion, finely sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, diced avocado, red onion, and fresh parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.
04 - Taste and adjust seasoning with additional salt and pepper if needed.
05 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • Ready in just 15 minutes with zero cooking required
  • Packed with healthy fats, fiber, and fresh vegetables
  • Naturally vegetarian, vegan, and gluten-free
  • The zesty lemon dressing adds a bright, refreshing flavor
  • Perfect for meal prep, picnics, or a light summer meal
02 -
  • Choose ripe but firm avocados to prevent them from turning mushy when tossed
  • Use freshly squeezed lemon juice for the brightest, most vibrant flavor
  • Chill your salad bowl in the refrigerator beforehand to keep the salad crisp longer
  • Cut all vegetables into uniform sizes for the best presentation and eating experience
  • Taste the dressing before adding it to adjust the salt and acidity to your preference
Back