Cucumber Tomato Avocado Salad (Printable)

A fresh mix of cucumber, tomato, avocado, and lemon dressing for a light vibrant dish.

# What You'll 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 salad bowl, combine the diced cucumber, halved cherry tomatoes, diced avocado, finely sliced red onion, and chopped parsley.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until well emulsified.
03 - Pour the prepared dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado pieces.
04 - Taste the salad and adjust salt, pepper, or lemon juice according to preference.
05 - Transfer to serving plates and serve immediately to maintain optimal texture and prevent avocado oxidation.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat, which means you can go from hungry to satisfied faster than you'd think possible.
  • The lemon dressing is so simple and punchy that it makes everything taste like you've actually tried, even when you're exhausted.
02 -
  • Add the dressing at the absolute last minute if you're not serving right away, or the avocado will turn brown and the cucumbers will start weeping their water into the bowl.
  • The Dijon mustard isn't about flavor so much as structure—it keeps the oil and lemon from separating and makes the dressing actually coat your vegetables instead of sliding around them.
03 -
  • Keep everything cold until the last second and serve the salad on chilled plates if you can—it makes a real difference in how refreshing it feels.
  • If avocados are hard when you're prepping, cut them the night before and store them in a sealed container in the fridge to speed up ripening.
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