Cucumber Tomato Avocado Salad (Printable)

Vibrant mix of cucumber, tomato, avocado with a zesty lemon dressing for a fresh, light dish.

# 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

# Steps:

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 Tips:

01 -
  • It's ready in 15 minutes, meaning you can actually eat lunch instead of spending your afternoon prepping.
  • The creamy avocado plays against the bright acid of lemon in a way that feels indulgent but genuinely light.
  • You can double it for a crowd without any real stress, and it looks colorful enough that people think you tried harder than you did.
02 -
  • The avocado will brown if left in contact with air and acid, but the dressing actually slows this down—it's sitting in a dry bowl uncovered that causes trouble, so dress it last and serve immediately.
  • I once made this salad with a lemon that looked fine but tasted astringent and empty, and I've since learned that the best lemons feel heavy and roll slightly under your palm, which means they're full of juice that actually tastes like something.
03 -
  • Cut your avocado in halves just before serving—the flesh browning is partly oxidation, so minimizing air time buys you the time you need to get it to the table while it's still beautiful.
  • Taste your lemon before you squeeze it; sometimes they look bright and golden but taste hollow, and a squeeze into your palm will tell you the truth before you've already juiced three of them into a batch.
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