Cucumber Tomato Avocado Salad

A fresh, quick salad that combines crisp cucumbers, juicy tomatoes, and creamy avocados, perfect for hot days and potlucks.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 200

Main ingredients

2 medium medium cucumbers, chopped English cucumbers are great if you want fewer seeds.
2 to 3 cups cherry or grape tomatoes, halved (or 2 large tomatoes, chopped)
2 ripe ripe avocados, chopped
1 small red onion, thinly sliced (optional) Soak in cold water to soften if too sharp.
2 to 3 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice or lime juice Vinegar can also work.
1 small garlic clove, grated or minced (optional)
Salt and black pepper, to taste
a handful chopped cilantro, parsley, or dill Choose your favorite.

Preparation

Chop your cucumbers and tomatoes first and toss them in a large bowl.
Add the onion and herbs if you are using them.
In a small cup, mix olive oil, lemon juice, salt, pepper, and garlic. Give it a quick taste. You want it bright and slightly salty.
Add the chopped avocado last to prevent it from getting smashed while you stir.
Pour the dressing over everything and gently toss using a big spoon.
For a nicer presentation, save a few avocado chunks to scatter on top before serving.

Best when freshly made; store in an airtight container for up to 1 day. Add plastic wrap over the salad surface before sealing to reduce browning.