Cucumber Tomato Avocado Salad (Printable)

A refreshing blend of cucumber, tomato, avocado, and lemon dressing for a light, vibrant dish.

# What You Need:

→ 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

# Step-by-Step Guide:

01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, diced avocado, finely sliced red onion, and chopped parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine, taking care not to mash the avocado.
04 - Taste the salad and adjust seasoning with additional salt and pepper if needed.
05 - Transfer to serving plates and serve immediately to maintain optimal texture and freshness.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it on nights when the kitchen feels too hot to turn on the stove.
  • The creamy avocado plays against crisp vegetables in a way that feels both indulgent and genuinely good for you.
  • The lemon dressing is so simple you'll memorize it by the second time, making this a salad you'll actually want to eat regularly.
02 -
  • Avocado oxidizes and turns brown within an hour once it's cut and exposed to air, so add the dressing just before serving if you're making this ahead.
  • The dressing won't taste perfect straight from the bowl; it tastes better once it's sitting on the vegetables and has mingled with their natural juices for a few minutes.
03 -
  • If you're doubling this recipe for a crowd, make the dressing first and set it aside, then prep your vegetables right before serving to keep everything at peak freshness.
  • Store leftover dressing separately from the salad; it keeps for three days in a glass jar and becomes more useful than you'd expect once you've made it once.
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