Description
A refreshing and vibrant Cucumber Tomato Avocado Salad combining crisp cucumber, juicy cherry tomatoes, creamy avocado, and fresh herbs, all tossed in a tangy white balsamic vinaigrette. Perfect as a light side dish or a healthy snack for any occasion.
Ingredients
Scale
Salad Ingredients
- 1 cucumber (thinly sliced into half-moons)
- 1 pint cherry tomatoes (halved)
- 1 avocado (cubed)
- 1 small-medium red onion (finely chopped)
- 2 tablespoons fresh herbs (chopped; recommended: chives, parsley, and basil)
Dressing Ingredients
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon whole grain Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried garlic powder
- Salt and pepper (to taste)
Instructions
- Prepare the Salad and Dressing: Add all salad ingredients—cucumber, cherry tomatoes, avocado, red onion, and fresh herbs—to a large serving bowl. In a separate small jar with a tight-fitting lid, combine the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Shake well to emulsify the dressing.
- Toss the Salad: Pour as much dressing over the salad as desired and gently toss until all ingredients are evenly coated. For a more flavorful salad, use all the dressing. If a lighter touch is preferred, reserve leftover dressing for up to 3 days in the refrigerator.
- Serve Immediately: Serve the salad right away to prevent the avocado from browning and to enjoy the freshest flavors and textures.
Notes
- The salad is best served immediately due to avocado’s tendency to brown quickly.
- Leftover dressing can be stored in the fridge for up to 3 days and used as a vinaigrette for other salads.
- Fresh herbs can be adjusted according to preference or availability.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Adjust salt and pepper to taste depending on dietary preferences.
