Cucumber Tomato Avocado Salad (Print Version)

Vibrant salad combining cucumber, tomato, avocado with a zesty lemon dressing for a fresh, light dish.

# What You 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

# How-To Steps:

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 Hints:

01 -
  • It comes together in 15 minutes, which means you can go from craving to eating faster than scrolling through your phone.
  • The creamy avocado balances the bright lemon so perfectly that you'll find yourself making this weekly.
  • It's the kind of salad that tastes like summer tastes, if that makes sense.
02 -
  • Add the avocado only when you're ready to dress and serve, because exposure to air turns it brown and no one wants to eat something that looks like it's been sitting in a gym bag.
  • Don't oversqueeze your lemon juice into the dressing because once it's in there, you can't undo too much acid, but underuse it and the whole thing tastes flat.
03 -
  • Make the dressing in a jar and shake it vigorously right before using so it stays emulsified and coats every vegetable evenly.
  • If you're prepping ahead, dice everything except the avocado and keep it in separate containers so flavors don't transfer and textures stay distinct until serving.
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