Cucumber Tomato Avocado Salad (Print View)

Crisp cucumber, juicy tomatoes, creamy avocado combined with a tangy lemon dressing for freshness.

# 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

# Method:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, avocado, red onion, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately for the freshest texture.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, yet tastes like you spent hours in the kitchen.
  • The lemon dressing bridges every element so perfectly that you'll find yourself making it for other salads the moment you taste it.
  • Avocado stays creamy and doesn't brown if you're clever about timing, making this totally doable for meal prep.
02 -
  • Avocado oxidation is real, so if you're serving this more than thirty minutes after assembly, dice your avocado right before dressing and tossing, not before.
  • The dressing needs mustard to stay emulsified instead of splitting—I learned this the hard way when I skipped it once thinking the lemon was enough.
03 -
  • Pat your vegetables dry after rinsing so water doesn't dilute your dressing and make everything soggy.
  • Make your dressing in a jar so you can taste it, adjust it, shake it again, and have an airtight container for storage if you're prepping ahead.
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