Cucumber Tomato Avocado Salad (Print Version)

Vibrant salad combining cucumber, tomato, avocado with zesty lemon dressing, ideal for a fresh light dish.

# What You Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 2 ripe avocados, diced
04 - 1/4 small red onion, finely sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, avocado, red onion, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately for the freshest texture.

# Expert Tips:

01 -
  • It comes together in the time it takes to pour a glass of water, yet tastes like you've been planning it all week.
  • The lemon dressing is bright enough to make even the simplest vegetables feel special, and it works equally well on leftover greens or grain bowls.
02 -
  • Avocados oxidize quickly, so unless you're serving immediately, wait until the last possible moment to cut and add them, or toss them gently with a squeeze of lemon juice to slow the browning.
  • The dressing must be emulsified or it will separate, leaving you with a pool of oil at the bottom, so don't skip the whisking step no matter how eager you are.
03 -
  • Make extra dressing and keep it in the refrigerator for up to a week, because it's equally brilliant on grain bowls, roasted vegetables, or even simple greens.
  • If your tomatoes lack flavor, this salad will suffer, so taste one before committing and don't hesitate to swap them out if they feel mealy or flavorless.
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