Cucumber Avocado Tomato Salad
Looking for a quick and refreshing side? This Cucumber Tomato Avocado Salad combines crisp cucumbers, juicy cherry tomatoes, and creamy avocados in a vibrant, nutrient-packed salad that is hydrating and perfect for summer and beyond.
Servings 6
Calories 153kcal
Ingredients
- 2 persian cucumbers up to 4 cucumbers
- 1 lb cherry tomatoes multi colored
- 2 avocados
- ½ red onion
- 1 lemon juiced
- 1 tablespoon extra virgina olive oil
- Salt and Pepper to taste
Instructions
- Wash all the produce.
- Cut the cucumbers in half lengthwise and then ½” slice
- Half the cherry tomatoes.
- Peel and dice the avocados.
- Thinly slice the red onions and cut into 1” lengths.
- Add all of the prepared produce into a medium bowl.
- Juice one whole lemon over the produce, then drizzle a nice quality extra virgin olive oil over the salad, season with salt and pepper and gently toss. Ensuring that the avocado pieces are evenly coated with lemon juice and olive oil to preserve freshness and color.
Notes
Recipe Tips:
- Learn how to break the rules! If you don’t have Persian cucumbers, use English. If you don’t have multi-colored cherry tomatoes, use the tomatoes you have on hand. This is meant to be a simple salad and a terrific side!
- Choose ripe, juicy tomatoes for the best flavor.
- Opt for firm yet ripe avocados for a perfect balance of creaminess.
- Select crisp cucumbers to add refreshing crunch and vibrant taste.
- Cut your veggies into uniform ½” to 1” pieces to ensure consistent flavor in every bite.
- Generously season with salt and pepper to enhance the natural flavors of the vegetables.