Description
A refreshing and healthy cucumber, avocado, and tomato salad that’s quick to prepare and bursting with fresh, vibrant flavors. Perfect as a light lunch, side dish, or picnic favorite. Naturally gluten-free, vegan, and customizable.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced into rounds or half-moons
- 2 cups cherry or grape tomatoes, halved
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh herbs (cilantro, parsley, or your choice), finely chopped
- 3 tbsp olive oil
- 1 tbsp lemon or lime juice
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
Instructions
- Prepare the Vegetables: Wash and dry the cucumbers, tomatoes, and herbs. Slice the cucumbers, halve the tomatoes, and finely chop the red onion and herbs.
- Dice the Avocados: Cut the avocados in half, remove the pit, and scoop out the flesh. Dice into bite-sized chunks.
- Combine Ingredients: In a large mixing bowl, gently combine cucumbers, tomatoes, avocados, red onion, and fresh herbs.
- Make the Dressing: Whisk together olive oil, lemon or lime juice, salt, and black pepper in a small bowl. Taste and adjust seasonings if necessary.
- Toss the Salad: Pour the dressing over the vegetable mixture. Gently toss to coat evenly, being careful not to mash the avocado.
- Serve Fresh: Transfer the salad to a serving dish and enjoy immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.
- Customization Ideas: Add crumbled feta, grilled chicken, or chickpeas for extra protein. Swap herbs like basil or dill for a unique twist.
- Avocado Tip: To prevent browning, toss avocado chunks with a little lemon or lime juice before mixing.
- Prep Time: 10 minutes
- Cook Time: none
- Category: Salad, Side Dish, Light Lunch
- Method: no cook
- Cuisine: American, Mediterraneanz
Keywords: Cucumber avocado tomato salad, healthy no-cook salad, vegan salad recipe, gluten-free salad idea, fresh summer salad