Cucumber Tomato Avocado Salad (Printable)

Vibrant mix of cucumber, tomato, avocado, and zesty lemon dressing for a fresh, light meal option.

# What You’ll 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

# How To Make It:

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 Advice:

01 -
  • It comes together in under 15 minutes, which means you can serve impressive food without the stress.
  • The lemon dressing is tangy and bright enough to make every vegetable taste like the best version of itself.
  • Creamy avocado balances crisp cucumber and juicy tomato in a way that feels both light and genuinely satisfying.
02 -
  • Avocado oxidizes quickly once cut, so if you're prepping ahead, keep the dressing separate and dress the salad literally right before people eat it.
  • The temperature of your vegetables matters: if they've been sitting in the sun, chill them for a few minutes before mixing so the salad stays crisp and refreshing.
03 -
  • Always taste your salad greens or vegetables before mixing—if they're already salty (which happens with some cucumbers), adjust the dressing accordingly so you don't over-salt.
  • Keep your avocados cold until the last second; they brown faster at room temperature, and a cold avocado holds its shape better when tossed with the dressing.
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