Why You'll Love It
- - Refreshing crunch from cucumber
- - Creamy richness from avocado
- - Light, zesty dressing
- - No cooking required
- - Perfect for any occasion
*"The flavors are so bright, it feels like sunshine on a plate!"*
Essential Ingredient Guide
- Cucumber: Choose firm, dark‑green cucumbers; slice thin for maximum crunch.
- Tomato: Ripe but firm tomatoes add juiciness; grape or heirloom work well.
- Avocado: Select ripe avocado that yields gently to pressure; adds buttery texture.
- Olive Oil: Extra‑virgin olive oil gives a fruity backdrop; drizzle slowly.
- Lemon Juice: Freshly squeezed lemon brightens the salad and keeps avocado green.
- Sea Salt: A pinch enhances each vegetable’s natural flavor without overwhelming.
Complete Cooking Process
-
Ingredient Readiness:
Wash and dry all vegetables; slice cucumber and tomatoes, dice avocado, and set aside.
-
Flavor Development:
Whisk olive oil, lemon juice, salt, and pepper together; let it sit a few minutes.
-
Texture Control:
Toss vegetables gently with dressing, ensuring avocado pieces stay intact.
-
Finishing Touches:
Add a sprinkle of fresh herbs like basil or cilantro for aroma.
-
Serving Timing:
Serve immediately or let sit for 10 minutes for flavors to meld.
- Pat avocado with a paper towel to remove excess moisture.
- Add a pinch of smoked paprika for subtle depth.
- Use a mandoline for uniform cucumber slices.
- Reserve a few lemon wedges for an extra splash at the table.
Pro Tips
These little adjustments can turn a simple salad into a memorable side. I’ve tried each tip over the years; the salad feels more layered, and guests notice the care. So, when you make it, feel free to experiment a bit—your palate will thank you.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use fresh lemon, not bottled.
- Season lightly before serving.
- Serve chilled for best crunch.
Frequently Asked Questions
→ Can I use a different dressing?
Yes, a simple balsamic vinaigrette works nicely, but the lemon‑olive oil keeps the flavors bright.
→ How long will the salad stay fresh?
If kept refrigerated and dressed just before serving, it’s best within 2 hours.
→ Can I add protein?
Grilled chicken, shrimp, or chickpeas make it a fuller meal.
→ What herbs complement this salad?
Fresh basil, cilantro, or mint add aromatic notes without overpowering.
→ Is this recipe gluten‑free?
Absolutely, there are no gluten ingredients.
→ Can I make it ahead of time?
Prep the veggies separately and combine with dressing just before serving.
Chef's Tips
Add the dressing just before serving to keep cucumber crisp.,If avocado browns, toss it with a little extra lemon juice.,Feel free to swap lemon for lime for a different zing.
Nutrition Facts
per serving
210
Calories
3g
Protein
15g
Carbs
14g
Fat
Taste Profile
Bright, refreshing, and lightly tangy
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Slice thinly; it’s slightly milder but works well.
Provides a green, creamy element though texture differs.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of red pepper flakes and a dash of hot sauce for a gentle kick.
Mediterranean Style
Include crumbled feta, kalamata olives, and a drizzle of oregano‑infused olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the salad, which bruises avocado.
- Letting cucumber sit too long before dressing, losing crunch.
- Using bottled lemon juice, which can taste artificial.
Meal Prep & Storage
Make Ahead Tips
You can dice the vegetables and store them separately; combine with dressing when ready to serve.
Leftover Ideas
Refresh with a splash of lemon juice and a drizzle of olive oil before reheating.
Perfect Pairings
Serve this with...
Cooking Timeline
Wash and slice cucumber, tomato, and avocado.
Whisk dressing ingredients together.
Combine vegetables in bowl, pour dressing, toss gently.
Garnish with basil, taste, adjust seasoning, and serve.
Cucumber Tomato Avocado Salad
A fresh, crunchy cucumber tomato avocado salad, perfect for any meal and bursting with vibrant flavors. I remember making it on a lazy summer afternoon, the scent of lemon drifting across the kitchen. It’s simple, yet the tomato cucumber salad base feels like a cool breeze. Honestly, the mix of crisp cucumber, ripe tomato, and buttery avocado is comforting, like a quiet chat with an old friend.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
15 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 large cucumbers, thinly sliced
- 02 3 ripe tomatoes, quartered
- 03 2 ripe avocados, diced
- 04 ¼ red onion, thinly sliced (optional)
- 05 2 tbsp extra‑virgin olive oil
- 06 1 tbsp fresh lemon juice
- 07 ½ tsp sea salt
- 08 ¼ tsp freshly ground black pepper
- 09 Fresh basil leaves for garnish
Instructions
Wash all vegetables; slice cucumbers, quarter tomatoes, and dice avocados.
In a small bowl, whisk olive oil, lemon juice, salt, and pepper until emulsified.
Place cucumber, tomato, avocado, and onion in a large mixing bowl.
Drizzle the dressing over the vegetables, toss gently, and garnish with basil.
Notes & Tips
- 1 Add the dressing just before serving to keep cucumber crisp.
- 2 If avocado browns, toss it with a little extra lemon juice.
- 3 Feel free to swap lemon for lime for a different zing.
Tools You'll Need
-
Large mixing bowl
-
Sharp knife
-
Cutting board
-
Whisk
-
Measuring spoons
Must-Know Tips
- Don’t over‑mix; gentle tossing preserves avocado texture.
- Season in layers – a pinch now, another after tossing.
- Taste the dressing before adding; adjust acidity if needed.
Professional Secrets
- Use ice‑water soaked cucumbers for extra crunch.
- Pat avocado dry to avoid excess moisture.
- Add a splash of sparkling water to the dressing for lightness.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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