Cucumber Tomato Avocado Salad

This cucumber tomato avocado salad brings together crisp vegetables and creamy avocado in a light, zesty dressing that perfectly captures the essence of summer freshness. I make this vibrant salad whenever I need a quick side dish that impresses without much effort.

I first created this salad for a backyard barbecue when I needed something light to balance the richness of grilled meats. It's now become my go to recipe whenever tomatoes are at their peak freshness.

Ingredients

• Roma tomatoes: juicy and less watery than other varieties, perfect for salads
• English cucumber: thin skinned so no peeling required and fewer seeds than regular cucumbers
• Red onion: adds a beautiful color contrast and sharp flavor that balances the mild vegetables
• Avocados: brings creaminess and healthy fats that make this salad satisfying
• Extra virgin olive oil: use your best quality for superior flavor since the dressing is so simple
• Fresh lemon juice: brightens everything and keeps the avocados from browning too quickly
• Fresh cilantro: adds a distinctive flavor that ties everything together
• Sea salt: enhances all the natural flavors without overpowering them
• Black pepper: adds just the right amount of subtle heat and depth

Step-by-Step Instructions

Prepare the vegetables:

Cut tomatoes into bite sized chunks, slice cucumber into half moons about 1/4 inch thick, and slice red onion thinly. The uniform size ensures every bite has a perfect balance of flavors.

Add the delicate ingredients:

Dice the avocados just before mixing to prevent browning and chop the cilantro leaves, then add them to the bowl with the firmer vegetables. Handling avocados last preserves their texture.

Create the dressing:

Drizzle the olive oil and freshly squeezed lemon juice over all ingredients in the bowl. The simplicity of this dressing allows the fresh flavors to shine without overwhelming them.

Final tossing:

Add salt and pepper just before serving, then gently fold everything together using a large spoon or spatula. This light mixing preserves the delicate texture of the avocados while ensuring even distribution of flavors.

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This salad reminds me of summers at my grandmother's house, where she would send us kids to pick tomatoes and cucumbers straight from her garden. The combination of sun warmed vegetables with fresh herbs creates a nostalgic flavor that takes me back to those carefree days.

Make Ahead Tips

While this salad is best enjoyed fresh, you can prepare most components ahead of time. Chop the cucumber, tomatoes, and onion up to 24 hours in advance and store them separately in airtight containers in the refrigerator. The dressing can also be mixed and stored separately. When ready to serve, dice the avocados, add the cilantro, combine everything, and add the salt and pepper.

Perfect Pairings

This vibrant salad complements a wide range of main dishes. It works beautifully alongside grilled meats, particularly chicken or fish with simple seasonings. For a vegetarian meal, serve it with a hearty grain like quinoa or farro. The brightness of the salad also cuts through the richness of dishes like enchiladas or tacos, making it an excellent accompaniment to Mexican cuisine.

Ingredient Swaps

This recipe is incredibly versatile and adaptable to what you have on hand. Cherry tomatoes can replace Roma tomatoes for a sweeter flavor. Persian cucumbers work well in place of English. If cilantro isn't your favorite, fresh dill or parsley makes an excellent substitute. For a different flavor profile, try using lime juice instead of lemon and add a pinch of cumin. When avocados aren't available or ripe, you can omit them entirely for a lighter side salad.

Seasonal Variations

In summer, when tomatoes are at their peak, use heirloom varieties for spectacular color and flavor. In cooler months, add hearty elements like toasted pumpkin seeds or crumbled feta cheese to make the salad more substantial. Spring versions benefit from additions like radishes and fresh mint, while fall variations might include roasted corn kernels or diced bell peppers.

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Frequently Asked Questions

→ What can I substitute for cilantro?

If you aren’t fond of cilantro, fresh dill works wonderfully as an alternative.

→ Can I prepare this salad ahead of time?

For the best taste, prepare this salad fresh. However, you can chop the vegetables ahead of time, storing them separately, and add the avocado and dressing just before serving.

→ What type of avocado works best?

Ripe but firm avocados are ideal for this salad to maintain their texture and avoid getting mushy.

→ How long can this salad be stored?

This salad is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 24 hours.

→ Can I adjust the seasoning?

Absolutely! Feel free to adjust the salt, pepper, and lemon juice to suit your taste preferences.