Cucumber Tomato Avocado Salad
A refreshing and quick salad with crunchy cucumbers, juicy tomatoes, and creamy avocado, perfect for hot days when cooking feels like too much.
Ingredients
Main ingredients
- 2 medium cucumbers, chopped Persian or English preferred
- 2 cups cherry or grape tomatoes, halved
- 2 ripe avocados, diced Choose avocados that give slightly when pressed
- 1 small red onion, thinly sliced (optional) Soak in cold water to soften if desired
- 2 to 3 tablespoons olive oil
- 1 to 2 tablespoons fresh lime juice Lemon can be used as an alternative
- 1 small garlic clove, finely grated or minced (optional)
- to taste Salt and black pepper Start light on salt
- a handful chopped cilantro or parsley Use herbs of preference
Instructions
Preparation Steps
- Chop the cucumbers and tomatoes and add them to a big bowl.
- Slice the onion if using. Soak slices in cold water for 5 minutes to soften.
- In a small bowl, stir together olive oil, lime juice, garlic (if using), salt, and pepper.
- Add the avocado last, folding it in gently to keep it chunky.
- Finish with herbs, and taste again to adjust lime or salt as needed.
Notes
Best enjoyed fresh. Store chopped cucumber and tomatoes separately from avocado to avoid browning. Lasts about 1 day in the fridge.