Tomato Cucumber Avocado Salad
A refreshing summer salad featuring fresh tomatoes, cucumbers, and creamy avocado, perfect for any occasion.
Equipment
- 1 knife sharp
- 1 cutting board
- 1 large salad bowl
- 1 whisk
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes halved
- 1 cucumber sliced
- 2 avocados diced
- 1/2 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
Dressing Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
Prepare the Vegetables
- Wash all vegetables thoroughly. Slice the cherry tomatoes in half and the cucumber into rounds. Dice the avocados and thinly slice the red onion. Chop the cilantro finely.
Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Allow the dressing to sit for a few minutes to let the flavors meld together.
Assemble the Salad
- In a large salad bowl, combine the cherry tomatoes, cucumber slices, diced avocados, red onion, and chopped cilantro.
- Pour the dressing over the salad ingredients. Gently toss everything together to ensure the salad is evenly coated.
Serving and Storage
- Serve the salad immediately for the freshest taste. It pairs well with grilled proteins or can be enjoyed on its own.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the avocados may brown slightly.
Notes
Pro Tips: Use ripe avocados for the best texture.
Ingredient Substitutions: Try using basil instead of cilantro for a different flavor.
How to Serve: Serve chilled as a refreshing side dish.
Storage & Freshness: Best eaten fresh; avocados may brown if stored.
Make-Ahead Tips: Prepare all components separately and combine just before serving.
Ingredient Substitutions: Try using basil instead of cilantro for a different flavor.
How to Serve: Serve chilled as a refreshing side dish.
Storage & Freshness: Best eaten fresh; avocados may brown if stored.
Make-Ahead Tips: Prepare all components separately and combine just before serving.