Cucumber Tomato Avocado Salad (Printable Version)

Vibrant mix of cucumber, tomato, avocado with zesty lemon dressing for a fresh, light meal or side.

# What You Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 2 ripe avocados, diced
04 - 1/4 small red onion, finely sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, avocado, red onion, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately for the freshest texture.

# Expert Tips:

01 -
  • It comes together in the time it takes to tell someone a good story, no cooking required.
  • The lemon dressing wakes up every vegetable without drowning them, so you taste each one clearly.
  • It's the kind of salad that impresses people without making you feel like you slaved away.
02 -
  • The avocado oxidizes fastest, so add it last and dress the salad just before serving if you're making it ahead.
  • A tiny amount of mustard in the dressing transforms it from watery into something that actually coats the vegetables.
03 -
  • If you make this salad more than once, you'll quickly figure out your own ratio preferences—some people want more dressing, others want their vegetables to shine louder.
  • A perfectly ripe avocado makes the entire experience better, so trust your instinct more than anyone else's timeline for ripeness.
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