Tomato Cucumber Avocado Salad
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Tomato Cucumber Avocado Salad
A fresh, light, and vibrant Tomato Cucumber Avocado Salad combining juicy tomatoes, crunchy cucumbers, creamy avocado, and a simple lemon-lime dressing. Perfect as a quick lunch, healthy side dish, or refreshing appetizer, this salad is easy to prepare, nutritious, and customizable to suit any taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No cooking required
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Scale
Salad Ingredients
- 2 cups ripe vine-ripened or heirloom tomatoes, chopped
- 1 large English or Persian cucumber, thinly sliced
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro or parsley, chopped
Dressing
- 2 tablespoons fresh lemon juice or lime juice
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Wash the tomatoes and cucumbers thoroughly. Chop the tomatoes into bite-sized chunks and slice the cucumbers into thin rounds or half-moons, depending on your preference. Dice the avocados carefully to keep the pieces intact and creamy.
- Combine Ingredients in a Bowl: Gently toss the chopped tomatoes, sliced cucumbers, and diced avocado together in a large mixing bowl. Mix lightly to avoid mashing the avocado pieces.
- Prepare the Dressing: In a small bowl, whisk together fresh lemon or lime juice, extra virgin olive oil, salt, and pepper. Adjust the acidity and oil balance to your taste preference.
- Toss Salad with Dressing: Pour the dressing over the mixed salad ingredients and toss gently until evenly coated. Add the chopped fresh herbs and give the salad one final light toss.
- Serve Immediately or Chill: Serve right away to enjoy crisp textures, or refrigerate for 15-20 minutes if you prefer a chilled and slightly melded salad.
Notes
- Choose ripe, fresh produce for the best flavor.
- Cut vegetables just before serving and add avocado last to prevent browning.
- Use fresh lemon or lime juice in the dressing for brightness and to keep avocado from darkening.
- Handle avocado gently to maintain its creamy texture.
- Adjust salt and pepper gradually for ideal seasoning.
- Optional garnishes: toasted sunflower seeds, pumpkin seeds, or crumbled feta cheese.
- Pairs well with grilled fish, roasted chicken, quinoa, or couscous.
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- Do not freeze, as texture of cucumbers and avocados will degrade.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: tomato cucumber avocado salad, fresh salad, healthy salad, vegan salad, gluten free, easy salad, summer salad, quick salad, avocado salad
