Tomato Cucumber Avocado Salad
When produce is fresh, simplicity is the best approach. This vibrant mix relies on the contrast between crisp, cool English cucumber, sweet halved cherry tomatoes, and buttery diced avocado. A straightforward dressing of extra virgin olive oil and fresh lemon juice ties the components together without overpowering their natural flavors. Because it requires zero cooking, this salad comes together in roughly ten minutes. The citrus keeps the avocado bright while creating a light vinaigrette right in the bowl as the tomato juices mingle with the oil.
Why this one works
- Crisp diced cucumber balances the smooth, rich texture of ripe avocado.
- Halved cherry tomatoes release fresh juice that naturally enriches the dressing.
- Whisking the olive oil and lemon juice in a jar ensures a quick, uniform emulsion.
- Chopped fresh parsley provides a clean, herbal finish right before serving.
What you’ll need
- 3 cups (450g) cherry tomatoes, halved Halving them exposes their interior juices, which naturally mingle with the light dressing.
- 2 cups (300g) English cucumber, diced English cucumbers have thin skins and minimal seeds, keeping the diced pieces pleasantly crunchy.
- 2 large (300g) avocados, cubed Select fruit that yields gently to light pressure so the cubes hold their shape during tossing.
- 1/4 cup (15ml) extra virgin olive oil A smooth olive oil forms the base of the simple vinaigrette.
- 1 tbsp (15ml) lemon juice Freshly squeezed lemon juice provides clean acidity to balance the rich avocado.
- 1 tsp (1g) fresh parsley, chopped Adds a subtle, peppery herbal note across the finished bowl.
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What to have nearby
- Large mixing bowl
- Small jar with lid or small prep bowl
- Sharp chef's knife and cutting board
Step-by-step instructions
Assemble your chopped vegetables carefully to keep the avocado cubes intact, then shake the dressing thoroughly before gently coating the ingredients.
- 1Step 1
In a large bowl, combine the halved cherry tomatoes, diced cucumber, and cubed avocados.
- 2Step 2
In a small jar, whisk together the olive oil and fresh lemon juice.
- 3Step 3
Pour the dressing over the salad and toss gently to coat evenly.
- 4Step 4
Sprinkle with fresh parsley and serve chilled.
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A few things worth knowing
- Toss the salad with a broad silicone spatula or gentle spoon to prevent bruising the avocado.
- Shake the lemon juice and olive oil vigorously in a small sealed jar until completely blended.
- Serve the finished dish chilled to highlight the crispness of the cucumber.
Ways to make it your own
- Garnish with a sprinkle of cracked black pepper or flaky salt right at the table.
- Serve the tossed mixture over a base of crisp greens for added volume.
Serving suggestions
This chilled salad works exceptionally well alongside warm grilled proteins like lemon-herb chicken, pan-seared fish, or marinated skewers. It also pairs comfortably with crusty bread or toasted flatbreads that can catch any extra lemon and tomato juices remaining in the bowl.
Storage & reheating
Avocados soften quickly once cut, so this salad is best enjoyed shortly after preparing. Store any leftovers in a tightly sealed container in the refrigerator to minimize air exposure and maintain freshness.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I prep the vegetables in advance?+
You can dice the cucumber and halve the cherry tomatoes ahead of time, but cube and add the avocado just before dressing to keep it firm and bright.
Do I need to peel the English cucumber?+
English cucumbers have thin, tender skins that do not require peeling, which helps retain great color and texture.
With crisp textures and clean citrus notes, this quick vegetable dish is an effortless addition to any lunch spread or dinner table.
Tomato Cucumber Avocado Salad
Crisp English cucumber, juicy cherry tomatoes, and creamy avocado tossed in a bright lemon-olive oil dressing and fresh parsley.
Ingredients
- 3 cups (450g) cherry tomatoes, halved
- 2 cups (300g) English cucumber, diced
- 2 large (300g) avocados, cubed
- 1/4 cup (15ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 1 tsp (1g) fresh parsley, chopped
Instructions
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, and cubed avocados.
- In a small jar, whisk together the olive oil and fresh lemon juice.
- Pour the dressing over the salad and toss gently to coat evenly.
- Sprinkle with fresh parsley and serve chilled.
Nutrition
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