Cucumber Tomato Avocado Salad (Easy!)
User Reviews
5
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Prep Time
15 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
6 (1.5-cup servings)
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Calories
204 kcal
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Course
Salad
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Cuisine
Vegan, gluten-free
Cucumber Tomato Avocado Salad (Easy!)
Description
This salad features thinly sliced cucumber and red onion, chopped Roma tomatoes, and diced avocado, combined with chopped cilantro. The lemon juice dressing adds acidity and brightness, balancing the creamy richness of avocado and the vegetal notes of cucumber and herbs. Salt enhances the natural flavors.
The salad is stirred gently to keep avocado chunks intact but evenly coated. Letting the salad rest for 10-15 minutes before serving allows the flavors to meld. It is best served the same day to maintain the avocado's texture, as it may become mushy if stored too long.
Variations include swapping the lemon juice for other acidic dressings like lime juice or wine vinegar, or adding ingredients such as garbanzo beans, corn, bell peppers, or vegan feta for added texture and flavors. This recipe yields about 8-9 cups, suitable for a group side.
Ingredients
- 1 English cucumber (hothouse)
- 4-5 Roma tomato
- 1/3 cup red onion
- 2 avocado not overly soft, large, ripe
- 1/3 cup cilantro or parsley, basil, dill, etc, fresh
- 3 Tbsp. lemon juice fresh
- 1/4 tsp. salt
Instructions
- Slice cucumber into half moons (or smaller), chop tomatoes, and thinly slice the red onion.
- Peel avocados and remove the pits. Dice into medium chunks.
- Roughly chop cilantro, large stems removed.
- Place all ingredients in a large mixing bowl. Add lemon juice and salt (use more or less to taste). Gently toss with a spatula to combine.
- Let it sit for about 10-15 minutes so the flavors blend and enhance before serving. You can also cover and refrigerate until ready to eat. (It's best served the same day otherwise the avocados tend to get a little mushy. I usually finish the batch within 2 days.)
Notes
- Adjust lemon juice quantity to taste or substitute with lime juice or various vinegars for different flavor profiles.
- Additions like garbanzo beans, sweet corn, bell pepper, or vegan feta can enrich the salad's texture and variety.
- Best served on the day prepared to avoid avocado becoming overly soft; salad can be refrigerated covered for up to two days.
- This recipe makes approximately 8-9 cups, ideal for multiple servings or gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1.5-cup servings)
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Potassium | 703mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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