Description
A refreshing and vibrant Cucumber Tomato Avocado Salad made with fresh Roma tomatoes, crisp English cucumber, creamy avocado, and zesty lemon dressing. This salad is quick to prepare, perfect for a healthy snack or a light meal, and bursting with fresh flavors and textures.
Ingredients
Vegetables and Herbs
- 1 lb Roma tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 1/4 cup chopped cilantro (about 1/2 bunch)
Dressing
- 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
- Combine Vegetables: Place the chopped Roma tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl to prepare the base of your salad.
- Add Dressing: Drizzle the salad with 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Toss the ingredients gently to ensure everything is evenly coated without mashing the avocado.
- 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 once more to distribute the seasoning and enjoy immediately for the freshest taste.
Notes
- Use ripe but firm avocados to avoid a mushy salad.
- For a spicier kick, add a pinch of red chili flakes.
- This salad is best served immediately to prevent the avocado from browning.
- Can be stored in the refrigerator for up to 2 hours; add extra lemon juice to slow browning if needed.
- Substitute cilantro with fresh parsley if preferred.
