Description

This Cucumber Tomato Avocado Salad is a refreshing and vibrant dish that’s perfect for hot summer days or as a light, healthy side. With the crispness of cucumber, the juiciness of tomatoes, and the creamy texture of avocado, this salad strikes the perfect balance of flavors and textures.

Ingredients

2 medium cucumbers, peeled and diced

1 pint cherry tomatoes, halved

1 large avocado, diced

1/4 red onion, thinly sliced

1 tablespoon olive oil

1 tablespoon fresh lemon juice

Salt and pepper, to taste

Fresh herbs for garnish (optional)

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Instructions

In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and diced avocado.
Add the thinly sliced red onion and gently toss to mix.
Drizzle the olive oil and lemon juice over the salad, and season with salt and pepper to taste.
Toss everything together gently, ensuring the avocado stays intact.
Garnish with fresh herbs, like cilantro or parsley, if desired, and serve immediately.

Notes

If you want to add protein, top with grilled chicken, shrimp, or chickpeas.
For different flavor profiles, try adding basil, mint, or dill.
Feta or goat cheese can be added for a tangy twist.
If you prefer some heat, try adding jalapeños or red pepper flakes.
The salad is best eaten fresh, but leftovers can be stored in an airtight container for 1-2 days in the fridge.
To prevent the avocado from browning, squeeze extra lemon juice over the salad before storing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 4g
Sodium: 10mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg