CUCUMBER TOMATO AVOCADO SALAD RECIPE
The simplest way to enjoy fresh summer produce. This Cucumber Tomato Avocado Salad is drizzled with olive oil and lemon and seasoned with a generous pinch of salt, pepper, and fresh herbs. Easy, healthy, and beautiful!
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Servings: 4 servings
Calories: 78kcal
Equipment
Ingredients
- 2 medium Persian cucumbers or 1 medium English cucumber, sliced into 1/4-inch slices
- 1 cup large cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/2 large avocado, peeled, pitted, and sliced
- 2 tablespoons extra virgin olive oil
- 1 medium lemon, halved
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons chopped fresh herbs, like chive blossoms, basil, parsley, or cilantro
Instructions
- Combine. Place cucumber, cherry tomatoes, and red onion on a large plate or salad platter. Gently toss together to combine then spread into a single layer. Arrange the avocado slices, tucking them into the salad here and there.
- Season. Drizzle the salad with the olive oil, squeeze 1/2 of the lemon over everything, season generously with salt and black pepper. Sprinkle chopped herbs over the top.
- Taste. Taste and add more lemon, salt, and pepper if needed. Serve immediately.
Notes
- Cucumbers: Use small Persian cucumbers or the long, skinny English cucumbers. These have thin skin and few seeds.
- Lemon juice: Fresh-squeezed please. Squeeze the lemon half directly over the salad. Hold your other hand underneath the lemon while squeezing to catch any seeds.
- Fresh herbs: I used chive blossoms because I had them in my garden but basil, cilantro, parsley, or dill would also be good.
- Making for a crowd: The amounts called for are approximate for 3-4 servings. Use as many cucumbers and tomatoes as you'd like to serve more people and season to taste.