Oh, where do I even start with this Cucumber Tomato Avocado Salad? This dish is my go-to when I want something refreshing but still fulfilling. I remember the first time I made it for a summer backyard barbecue; the sun was shining, the grill was sizzling, and everyone was just raving about how fresh and vibrant it was. It’s like a little burst of sunshine on your plate!
What I love most about this salad is how versatile it is. You can whip it up quickly for a snack, serve it as a side for dinner, or even toss it in some leafy greens for a more substantial lunch. Plus, it’s packed with nutrients, which makes me feel like I’ve done something amazing for my body. And who doesn’t love that?
What’s in Cucumber Tomato Avocado Salad?
Cucumbers: These crunchy greens are the backbone of the salad. I always go for English cucumbers for their slightly sweeter flavor and lower seeds. They’re super hydrating and add that lovely crunch we all adore.
Tomatoes: Juicy, ripe tomatoes bring a splash of color and tangy flavor. I find that vine-ripened tomatoes deliver the best taste. Feel free to mix it up with heirloom varieties for a bit of color and sweetness.
Avocado: Creamy avocados add richness and healthy fats to this dish. I always choose ripe ones—just gently squeeze to check for readiness. Nothing beats that creamy texture in contrast to the other fresh ingredients!
Red Onion: Just a little bit of red onion gives a zesty kick. I recommend slicing them thinly to distribute the flavor without overpowering the other ingredients.
Cilantro: Fresh cilantro brightens up the whole dish. Some folks love it, and some hate it—so feel free to swap it for parsley if you’re not a fan of that soapy taste.
Lemon Juice: A splash of fresh lemon juice ties all these flavors together and adds a lovely acidity that brightens the salad.
Is Cucumber Tomato Avocado Salad Good for You?
Absolutely! This salad is a star in the nutrition world.
Cucumbers are super low in calories and loaded with water content, making them the perfect refreshing snack. They’re also great for hydration, especially in the hotter months.
Tomatoes are rich in vitamins C and K, and they have antioxidants like lycopene, which is great for heart health.
Avocados are one of my favorite ingredients because they’re packed with heart-healthy monounsaturated fats, which can help lower bad cholesterol levels. Plus, they’re a fantastic source of fiber!
Of course, keep an eye on the portion sizes; avocados are calorie-dense, so moderation is key if you’re watching your fat intake.
Ingredients List
– 2 medium cucumbers (preferably English)
– 2 cups cherry or vine-ripened tomatoes
– 1 ripe avocado
– ½ small red onion
– ¼ cup chopped fresh cilantro (or parsley)
– Juice of 1 lemon
– Salt and pepper to taste
This recipe serves about 4 as a side dish.
How to Make Cucumber Tomato Avocado Salad?
1. Start by washing all your vegetables. It’s a must for any good dish.
2. Cut the cucumbers into half-moons or diced, whatever floats your boat.
3. Chop the tomatoes in half or quarters, depending on their size.
4. Dice the avocado into cubes. If you’ve never done this before, slice it in half, remove the pit, and use a spoon to scoop out the flesh.
5. Slice the red onion as thin as you can. If the flavor is too pungent for your taste, you can soak it in cold water for about 10 minutes to mellow it out.
6. Add all the ingredients into a large bowl. Pour over the lemon juice and give everything a gentle toss to combine.
7. Season with salt and pepper to taste, and voila!
Serve It Up!
This salad is best served fresh, but if you need to store it, keep the avocado separate until you’re ready to serve to avoid browning. You can also mix and match ingredients—add some crumbled feta for a salty bite, or go all out with chickpeas for extra protein.
I can’t wait for you to try this dish! It’s sure to become a staple in your kitchen, just like it is in mine. So grab those ingredients, and let’s get chopping. When you make it, share your experience! I’d love to hear how it turns out for you. Happy cooking!
