Cucumber Tomato Avocado Salad

Large white serving bowl with sliced red onions, cucumbers, chopped tomatoes and avocados with homemade dressing and chopped parsley.

5 from 4 reviews

Cucumber Tomato Avocado Salad

Cucumber Tomato Avocado Salad is a refreshing dish that packs a punch of fresh, bright flavor. Serve this salad any time of the year for a burst of summer in every bite!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 244kcal

Author: Donya Mullins

Ingredients

1 pound Roma tomatoes
1 English cucumber
½ medium red onion
2 avocados
⅓ cup olive oil
2 tablespoons champagne or white balsamic vinegar
1 tablespoon lemon juice
½ teaspoon dried basil
1 teaspoon garlic - minced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons cilantro - chopped
***parsley can be substituted for cilantro

Instructions

Chop cucumbers, tomatoes, onion and avocado and place in a salad bowl.
Add olive oil, vinegar, lemon juice, dried basil, garlic, salt and pepper to a lidded jar. Screw on the top and shake to blend all ingredients. Pour dressing over chopped vegetables and toss.
Sprinkle cilantro on the salad. Taste and adjust salt and pepper. Toss and serve immediately.

Video

Notes

To Make Ahead

make the salad without the avocado and dressing, cover it, and store it in the refrigerator. Before serving, add the avocado and toss with the dressing.

To Store And Save

Once everything is tossed together, the salad will keep in the fridge for a day, but it's best served freshly made.

Recipe Additions:

Consider adding some of these ingredients to add additional flavor and texture to the salad:

Proteins - shrimp, grilled chicken, salmon.

Fresh Greens - spinach, arugula, romaine lettuce.

Cheese - feta cheese, blue cheese, mozzarella.

Fresh Herbs - dill, oregano, thyme, mint.

Nutrition