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Cucumber Tomato Avocado Salad

A refreshing salad packed with vibrant flavors of cucumber, tomato, and avocado, perfect for warm days and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large large cucumbers, diced Feel free to substitute with English cucumbers for a milder taste
  • 2 ripe ripe tomatoes, chopped Heirloom tomatoes add a burst of color and flavor
  • 1 whole avocado, diced Make sure it’s perfectly ripe for the best texture
  • 1 small red onion, finely chopped Use green onions for a milder flavor
  • to taste fresh parsley or cilantro, chopped For a burst of freshness
  • 1 whole lemon, juiced Or lime for a zesty twist
  • to drizzle tablespoons olive oil
  • to taste salt and pepper Season to your preference

Method
 

Preparation
  1. Begin by washing all your vegetables thoroughly to ensure they are clean and ready to eat.
  2. Dice the cucumbers and tomatoes, then place them in a large mixing bowl.
  3. Cut the avocado in half, remove the pit, and carefully scoop out the flesh to dice it. Add the avocado to the bowl.
  4. Finely chop the red onion and add it to the mixture.
  5. Toss in the chopped parsley or cilantro for added flavor and color.
  6. Squeeze the fresh lemon juice over the salad, drizzle some olive oil, and gently mix everything together.
  7. Season the salad with salt and pepper to your liking, and give it one last gentle toss.
  8. Serve immediately for the best texture, or refrigerate for up to an hour to let the flavors meld.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within a day to prevent avocado from browning. Prepare veggies separately to mix before serving if making ahead.