Cucumber Tomato Avocado Salad (Printable Version)

A colorful blend of cucumber, tomato, avocado, and lemon dressing for a fresh, easy dish.

# 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

# Step-by-Step:

01 - In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced avocado, finely sliced red onion, and chopped parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black 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 with salt and pepper if needed.
05 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It comes together in 15 minutes, so dinner isn't a production on busy nights.
  • The lemon dressing is bright enough to make even tired vegetables taste alive again.
  • Avocado stays creamy instead of turning into mush because you dress it at the last moment.
02 -
  • If you dress the avocado and let it sit, the acid will start breaking it down and turning it brown and soft, so add it to the bowl and dress just before serving.
  • Dijon mustard is the quiet hero here because it helps the oil and lemon actually stick to the vegetables instead of sliding off to the bottom of the bowl.
03 -
  • Cut your avocado directly over the salad bowl and use a spoon to gently transfer it so you lose less of the creamy flesh to your cutting board.
  • If you're making this ahead for a packed lunch, keep the dressing separate and add it just before eating so the vegetables stay crisp and the avocado doesn't brown.
Go Back