Quick and healthy cucumber tomato avocado salad
Looking for a quick, healthy, and incredibly refreshing dish that works as a side or a light main meal? This cucumber tomato avocado salad is your answer! Bursting with creamy avocado, crisp cucumber, juicy tomatoes, and zesty lemon, it’s a crowd-pleaser that’s ready in just 10 minutes. Whether you’re hosting a dinner party or whipping up something nourishing on a busy weeknight, this salad hits all the right notes.
Ingredients
- 2 ripe avocados look for avocados that yield slightly to pressure but aren’t mushy
- 1 lb cherry or grape tomatoes grape tomatoes add a slightly sweeter touch, but you can use any variety
- 1 English cucumber
- ½ red onion
- 1 lemon juiced
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash all the produce thoroughly.
- Cut the cucumber into quarters lengthwise, then dice into bite-sized pieces. Add to a large mixing bowl. Keep the skin on for extra crunch and fiber, or peel it for a smoother texture.
- Halve tomatoes and toss them in with the cucumber. If you're using larger tomatoes but don't want your salad to get too mushy, you can deseed them to reduce extra moisture.
- Peel and dice the avocados into chunks, and add them to the bowl.
- Thinly slice the red onion and add it to the mix. For a milder flavor, soak the onion slices in cold water for 10 minutes before adding.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. For an added punch, mix in minced garlic or freshly chopped herbs like parsley or cilantro.
- Drizzle the dressing over the salad ingredients. Using a large spoon or your hands, gently fold the ingredients together to avoid mashing the avocado. Layering the avocado at the bottom and mixing carefully can also help maintain its shape.
- For best results, chill the salad in the refrigerator for 20-30 minutes before serving to let the flavors meld. Serve cold as a side dish or with added protein for a main course.
Notes
This easy 10 minute avocado salad is super versatile. You can eat it:
- As a Side Dish: Pairs beautifully with grilled chicken, fish, or steak.
- As a Main Dish: Add grilled shrimp, chickpeas, or shredded rotisserie chicken for extra protein.
- As a Topping: Scoop it onto toasted sourdough or use it as a filling for wraps or pita pockets.