Cucumber Tomato Avocado Salad (Print Version)

A vibrant mix of cucumber, tomatoes, avocado, and tangy lemon dressing for a refreshing light meal or side dish.

# Components:

→ 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 fresh 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 fully emulsified.
03 - Pour the prepared dressing over the salad ingredients and gently toss to combine, taking care not to mash the avocado pieces.
04 - Taste the salad and adjust seasoning with additional salt and pepper if needed.
05 - Serve immediately to maintain optimal texture and prevent avocado oxidation.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for those days when you want something nourishing without the fuss.
  • The creamy avocado against crisp cucumber creates this textural contrast that somehow feels indulgent even though it's completely wholesome.
02 -
  • If you dress the salad ahead of time, the vegetables will wilt and release water, turning it soggy; dress it only when you're about to eat, or keep the avocado separate and add it at the last second.
  • The mustard is essential—it's not about flavor, it's about chemistry; it's what keeps the oil and lemon from separating and makes the dressing cling to the vegetables instead of pooling at the bottom.
03 -
  • If your avocados are hard when you buy them, place them in a paper bag with a banana overnight—the ethylene gas speeds up ripening.
  • Taste the lemon dressing before adding it to the salad; if it tastes sharp and bright on its own, it'll taste perfect on the vegetables.
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