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Cucumber Tomato Avocado Salad Recipe

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4.3 from 5 reviews

A refreshing and vibrant Cucumber Tomato Avocado Salad combining fresh Roma tomatoes, crisp English cucumber, creamy avocado, and zesty lemon juice, brought together with fragrant cilantro and a touch of olive oil. Perfect as a light side dish or a healthy snack, this no-cook salad takes only 15 minutes to prepare and serves 4.

Ingredients

Vegetables

  • 1 lb Roma tomatoes, chopped
  • 1 English cucumber, sliced
  • 1/2 medium red onion, sliced
  • 2 avocados, diced

Fresh Herbs

  • 1/4 cup cilantro (about 1/2 bunch), chopped

Dressing and Seasoning

  • 2 Tbsp extra virgin olive oil or sunflower oil
  • 2 Tbsp fresh lemon juice (from 1 medium lemon)
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions

  1. Prepare the vegetables: Chop the Roma tomatoes, slice the English cucumber and red onion, dice the avocados, and chop the cilantro. Place all these prepared ingredients into a large salad bowl.
  2. Add dressing: Drizzle 2 tablespoons of olive oil and 2 tablespoons of fresh lemon juice over the vegetables in the bowl. Gently toss the mixture to combine all the flavors evenly.
  3. Season and serve: Just before serving, sprinkle 1 teaspoon of sea salt (or 3/4 teaspoon table salt) and 1/8 teaspoon of black pepper over the salad. Toss gently one last time to incorporate the seasoning, then serve immediately.

Notes

  • Use ripe but firm avocados to prevent them from becoming mushy in the salad.
  • For a different flavor profile, you can substitute cilantro with fresh parsley or basil.
  • Serve the salad immediately after assembling to enjoy the fresh textures and prevent avocado browning.
  • This salad can be refrigerated for up to 2 hours before serving, but avoid longer storage to maintain freshness.
  • A squeeze of extra lemon juice can help slow down the browning of avocados if prepping in advance.