Tomato, Cucumber & Avocado Salad Recipe
Description:
This vibrant, fresh salad combines juicy tomatoes, crisp cucumbers, and creamy avocados for a light yet satisfying dish. Perfect as a side or a light lunch, it’s packed with vitamins, healthy fats, and hydrating vegetables. It’s quick to prepare and can be customized with herbs and dressings to suit your taste.
Ingredients:
2 cups cherry tomatoes (halved)
1 large cucumber (sliced or diced)
1-2 ripe avocados (diced)
1/4 red onion (thinly sliced or diced, optional)
2 tbsp fresh parsley or cilantro (chopped)
1-2 tbsp olive oil
1 tbsp fresh lemon or lime juice
Salt and pepper to taste
Optional add-ins: Feta cheese, fresh basil, chickpeas, balsamic vinegar
Instructions:
1. Prep the veggies:
Rinse and slice the cherry tomatoes, peel and chop the cucumber, dice the avocado, and finely slice the red onion.
2. Combine ingredients:
In a large salad bowl, gently toss together the tomatoes, cucumber, avocado, and red onion.
3. Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Dress and serve:
Pour the dressing over the salad. Gently mix to coat all ingredients evenly. Garnish with parsley or cilantro.
5. Serve immediately for best texture, or chill for 10–15 minutes before serving.
Time Required:
Prep time: 10 minutes
Total time: 10–15 minutes
Serves: 2–4 pe
Nutritional Info (Per Serving, Approx. for 1 o 4 servings):
Nutrient Amount
Calories 180–200 kcal
Carbohydrates 12g
Protein 2g
Fat 15g
Saturated Fat 2g
Fiber 6g
Sugars 4g
Sodium 100mg
Vitamin C 25% DV
Potassium 550mg
Note: Nutrition may vary based on exact ingredients and portion sizes
FAQ:
Q: Can I make this salad ahead of time?
A: You can prep the vegetables ahead, but add the avocado and dressing just before serving to avoid browning and sogginess.
Q: What kind of cucumber should I use?
A: English or Persian cucumbers are best — they have thin skins and fewer seeds.
Q: Can I add protein to make it a full meal?
A: Absolutely! Add grilled chicken, shrimp, chickpeas, or boiled eggs for a more filling salad.
Q: How long will leftovers last?
A: Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours in an airtight container. The avocado may brown slightly.