Cucumber Tomato Avocado Salad

Name: Cucumber Tomato Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs cucumber (large, halved and sliced into half-moons); 2 pcs tomato (medium, cut into bite-sized wedges or chunks); 1 pcs avocado (large, ripe but firm, diced); 0.25 pcs red onion (medium, thinly sliced); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp parsley (fresh, roughly chopped)

RATING

4.4/5(112)

TASTE SCORE

8/10

A crisp, refreshing salad that comes together in 15 minutes. Cool cucumber and juicy tomatoes meet creamy avocado in a bright lemon dressing. Perfect as a light lunch or vibrant side for grilled meats and fish.

PREP

15m

COOK

SERVES

1 CUP

119 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcscucumber · large, halved and sliced into half-moons2 pcstomato · medium, cut into bite-sized wedges or chunks1 pcsavocado · large, ripe but firm, diced¼ pcsred onion · medium, thinly sliced2 tbsplemon juice · freshly squeezed1 tbspolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly ground2 tbspparsley · fresh, roughly chopped

NUTRITION · PER SERVING

119

CALORIES · 1 CUP

Protein2g · 7%

Carbs10g · 34%

Fat9g · 68%

Fiber4g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium45mg

Potassium461mg

Phosphorus56mg

How we calculate →

METHOD · 3 STEPS

prep · ~8 min
Prep the vegetables.
1.Halve the cucumber lengthwise, then slice into half-moons about ½ inch thick.
2.Cut the tomatoes into bite-sized wedges or chunks.
3.Halve the avocado, remove the pit, and dice the flesh into 1-inch cubes.
4.Thinly slice the red onion.
mix · ~2 min
Toss the salad.
1.Combine cucumber, tomatoes, avocado, and red onion in a large bowl.
2.Drizzle with olive oil and lemon juice.
3.Season with salt and freshly ground black pepper.
4.Toss gently with your hands or two large spoons until everything is evenly coated.
TIPToss with a light hand — avocado breaks down if overworked.
garnish · ~1 min
Finish with fresh parsley and serve.
Scatter chopped parsley over the salad. Serve immediately while cool and crisp.
TIPThis salad is best right after tossing. The avocado stays bright and the cucumber keeps its crunch.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use a ripe but firm avocado so it holds its shape when tossed with the other ingredients.
2
Slice cucumber into uniform half-moons for even coating with the dressing.
3
Add the avocado last and gently fold to avoid mashing it into the salad.
4
For extra crunch, seed the cucumber before slicing to reduce excess moisture.
5
If making ahead, prepare the vegetables but dress and add avocado just before serving.

RECIPE VARIATIONS