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Cucumber Tomato Avocado Salad Recipe
Fresh herbs and vegetables, such as creamy avocado, crunchy cucumber, juicy tomatoes, fragrant cilantro, and lemon juice, are plentiful in cucumber tomato avocado salad. Simply combine these few ingredients with some olive oil and lemon juice whenever you want a light salad, and you can have it ready in under five minutes.
Salads have been a main dish for hundreds, if not thousands of years, but this recipe will end up in your collection of all your best recipes. According to some scholars, salads were a popular dish among the Romans and Greeks in the first century.
For a healthy supper tonight, try this quick and simple salad recipe that only takes a few minutes and is packed with vitamins and healthy fats. Even fussy diners will enjoy this straightforward salad. Any type of refreshing salad is ideal for summer picnics, barbecues, or just as a light dinner anytime.
Recipe variations:
- Another oil: Avocado oil would also be delicious in place of olive oil.
- More onions: Love onions? Add a cup of chopped green onions to go with the tomato cucumber avocado salad. You could also use white or yellow onions in this delicious salad.
- Grilled chicken: Make it a complete meal by adding grilled chicken to your tomato avocado cucumber salad recipe.
- Other tomatoes: Instead of Roma tomatoes, try cherry or grape tomatoes instead. Or you can chop up slicing tomatoes too.
- More veggies: Add more fresh veggies to your salad ingredients like bell peppers, carrots, broccoli, celery, mushrooms, and radishes.
- Lime juice: If you don’t like or don’t have lemon juice, you can use lime juice instead.
- More herbs: Toss in some fresh basil, thyme, chives, mint, and parsley for extra flavor without the extra calories.
- More protein: Add bacon bits or fresh chopped bacon for more protein and flavor.
Try this with our Crockpot Spaghetti
Ingredients
- 1 1/2 lbs. Roma tomatoes (chopped)
- 1 English cucumber (sliced)
- 1 small red onion (sliced)
- 2 ripe avocados (peeled and diced)
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/3 cup fresh cilantro (chopped – dill or green onions work as well)
- Sea salt (to taste)
- Ground black pepper (to taste)
Instructions
- Add all the chopped and sliced veggies to a large salad bowl.
- Next, add the cilantro (dill or green onions), and drizzle with oil and lemon juice.
- Gently toss to combine and chill if not serving immediately.
- Just before serving, season with sea salt and black pepper to taste.
