Description
A fresh and vibrant Cucumber Tomato Avocado Salad perfect for a quick, healthy side dish or light meal. This no-cook salad combines juicy Roma tomatoes, crisp English cucumber, creamy avocado, and zesty lemon dressing for a refreshing flavor experience.
Ingredients
Scale
Vegetables and Herbs
- 1 lb Roma tomatoes, chopped into bite-sized pieces
- 1 English cucumber, peeled and sliced into half-moons
- 1/2 medium red onion, thinly sliced
- 2 avocados, diced
- 1/4 cup cilantro, chopped
Dressing
- 2 Tbsp extra virgin olive oil or sunflower oil
- 2 Tbsp fresh lemon juice
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare Tomatoes: Wash the Roma tomatoes thoroughly and chop them into bite-sized pieces to ensure even distribution and easy eating.
- Prepare Cucumber: Peel the English cucumber, slice it lengthwise, and cut it into half-moons to add a crisp texture to the salad.
- Slice Onion and Dice Avocado: Thinly slice the red onion for a mild pungency and dice the avocados carefully to maintain their creamy texture without mashing them.
- Combine Ingredients: In a large bowl, gently combine the chopped tomatoes, cucumber, sliced onion, diced avocado, and chopped cilantro to mix the flavors evenly.
- Add Dressing: Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad and toss gently to coat all ingredients without crushing the avocados.
- Season and Serve: Season the salad with sea salt and freshly ground black pepper to taste, just before serving to preserve freshness and texture.
Notes
- Use ripe avocados for the best creamy texture in the salad.
- Adjust lemon juice and oil quantities according to taste preference.
- Serve immediately to prevent the avocado from browning.
- Add a sprinkle of chili flakes for a spicy kick if desired.
- This salad pairs well with grilled meats and seafood or can be enjoyed on its own.
