Tomato Cucumber Avocado Salad
A quick and refreshing salad featuring ripe tomatoes, crunchy cucumbers, creamy avocado, and a bright dressing, perfect for busy nights.
Ingredients
Salad Base
- 2 cups ripe cherry tomatoes or chopped garden tomatoes Use ripe but firm tomatoes.
- 1 large cucumber, diced Peel if using regular cucumbers with bitter skin.
- 1 ripe avocado, diced Dice right before serving to keep bright.
- 2 tablespoons red onion or green onion, finely sliced Red onion brings bite; soak in water to lessen sharpness.
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons extra virgin olive oil
- 1 small clove garlic, grated or minced
- Salt and freshly ground black pepper, to taste
- 1 handful fresh herbs like parsley, basil, or cilantro Fresh herbs add flavor.
Instructions
Preparation
- Chop the tomatoes and cucumber into bite-size pieces. Keep them similar in size for balanced bites.
- Add them to a large bowl with the sliced onion.
- Whisk the lemon juice, olive oil, and garlic in a small cup. Season with salt and pepper.
- Pour the dressing over the bowl and toss gently to coat.
- Dice the avocado last and fold it in with a light hand, keeping pieces intact.
- Add chopped herbs and taste again. Adjust with more lemon or salt if needed.
Serving Suggestions
- Top with grilled shrimp or rotisserie chicken for added protein.
- Spoon over toasted bread or pita for a crunchy bruschetta.
- Serve alongside air fryer chicken or with tortilla chips for a light lunch.
Notes
For best flavor, salt the tomatoes and cucumbers first and let sit for 5 minutes to draw out moisture. Store leftovers without avocado to maintain freshness.