Go Back

Cucumber Tomato Avocado Salad Recipe - Fresh, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • English cucumber (or Persian cucumbers for extra crunch)
  • Cherry or grape tomatoes (or ripe vine tomatoes)
  • Avocados (ripe but still slightly firm)
  • Red onion (or shallot for a milder bite)
  • Fresh herbs: Cilantro, parsley, or basil
  • Lemon or lime (fresh juice is key)
  • Extra-virgin olive oil
  • Garlic (one small clove, optional)
  • Salt and black pepper
  • Crushed red pepper flakes (optional, for a little heat)
  • Feta cheese (optional, for a salty, creamy touch)

Method
 

  1. Prep the produce: Cut the cucumber into half-moons or quarters, depending on thickness. Halve the tomatoes. Dice the avocado into bite-size cubes. Thinly slice the red onion.
  2. Mix the dressing: In a small bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon or lime, a pinch of salt, black pepper, and a small grated garlic clove if you like.
  3. Toss the base: In a large bowl, combine cucumbers, tomatoes, and onion. Add the dressing and toss gently to coat.
  4. Add avocado last: Fold in the avocado and chopped fresh herbs. Be gentle so the avocado holds its shape.
  5. Taste and adjust: Add more salt, pepper, or citrus if needed. If using, sprinkle in feta and a pinch of red pepper flakes.
  6. Serve right away: This salad is best fresh, slightly chilled or at room temperature.