Cucumber, Tomato, and Avocado Salad
Enjoy a burst of freshness with each bite of this Cucumber, Tomato, and Avocado Salad with a delicious lemon dressing. This salad is easy to make, full of flavor, and ready in just 15 minutes.
Servings: 2 to 4 servings
Calories: 473kcal
Equipment
- sharp knife
- large serving spoon
Ingredients
- 2 ripe avocados
- 1 pound cherry or grape tomatoes
- 1 English cucumber or large regular cucumber, seeded
- ½ red onion
- 1 lemon
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Wash all the produce
- Cut the cucumber in quarters lengthwise and then dice; add to large bowl
- Cut the tomatoes in half and add to bowl
- Peel and dice the avocadoes, discard the pit. Add to bowl
- Thinly slice the red onion and add to bowl
- Juice the lemon and then add to the bowl along with the olive oil. Season with salt and pepper. Toss to coat. Chill 30 minutes before serving.
- This salad is best the day it is made, but if you have leftovers, you can keep the salad in the fridge for up to 2 days. If you aren’t going to eat it right away or need to store it afterward, squeeze a little fresh lemon juice over the avocados to prevent them from browning. You can also wait to add the avocado until you are ready to serve to be safe!
Notes
- To prepare this salad ahead of time, you can chop all the vegetables except for the avocadoes. Right before serving, add the avocadoes and the dressing.
- Get creative with the vegetables, add bell peppers or radishes for more crunch and color.
- Add herbs such as dill or basil to the salad.
- For a heartier salad, add cooked pasta to make a tomato cucumber pasta salad.
- Cooked diced chicken in this salad would be delicious to add.
Nutrition
Calories: 473kcal | Carbohydrates: 39g | Protein: 8g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Sodium: 44mg | Potassium: 1805mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1572IU | Vitamin C: 107mg | Calcium: 94mg | Iron: 3mg