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Tomato Cucumber Avocado Salad

Tomato Cucumber Avocado Salad

This vibrant Tomato Cucumber Avocado Salad is a quick and easy recipe perfect for a light lunch, a side dish, or a healthy snack, packed with fresh flavors and essential nutrients. Its simplicity and deliciousness make it a go-to for busy weeknights and gatherings alike.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Lunch, Salad, Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe tomatoes chopped into bite-sized pieces (e.g., Roma or beefsteak)
  • 1 large cucumber peeled (optional), seeded, and chopped into bite-sized pieces
  • 1 ripe avocado pitted, peeled, and diced
  • 1/2 small red onion thinly sliced (soak in cold water for 10 minutes to reduce sharpness, optional)
  • 1/4 cup fresh cilantro or parsley chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime or lemon juice
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch red pepper flakes optional, for a little heat

Equipment

  • Large mixing bowl
  • Small separate bowl
  • Spoon

Method
 

  1. Wash all your fresh produce thoroughly. Chop the ripe tomatoes into bite-sized pieces and place them in a large mixing bowl. Peel the cucumber if desired (some prefer the skin for texture and nutrients), then halve it lengthwise, scoop out the seeds with a spoon, and chop it into bite-sized pieces. Add the cucumber to the bowl with the tomatoes.
    3 large ripe tomatoes, 1 large cucumber
  2. Cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl. Dice the avocado into bite-sized cubes. If you're using red onion and want to mellow its flavor, ensure it has soaked in cold water for at least 10 minutes, then drain and add the thinly sliced red onion to the bowl.
    1 ripe avocado, 1/2 small red onion
  3. Finely chop the fresh cilantro or parsley. Add this aromatic herb to the bowl, which will impart a wonderful freshness and visual appeal to the salad.
    1/4 cup fresh cilantro or parsley
  4. In a small separate bowl or directly over the salad ingredients, whisk together the extra virgin olive oil and fresh lime or lemon juice until well combined. This simple dressing will beautifully enhance the natural flavors of the vegetables.
    2 tablespoons extra virgin olive oil, 1 tablespoon fresh lime or lemon juice
  5. Sprinkle the salt and black pepper over the ingredients in the large bowl, season according to your preference. If you enjoy a touch of spice, add a pinch of red pepper flakes.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, Pinch red pepper flakes
  6. Gently toss all the prepared ingredients and the dressing together until everything is evenly coated. Be careful not to overmix, especially with the avocado, to prevent it from becoming mushy.
  7. For the best flavor and texture, serve your Tomato Cucumber Avocado Salad immediately. It's best enjoyed fresh when all the ingredients are at their peak crispness and creaminess.

Notes

This salad is best enjoyed fresh as avocado can oxidize. Leftovers can be stored in an airtight container for 1-2 days, though the avocado may brown slightly. Not ideal for freezing.