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This cucumber tomato avocado salad is my go to for hot summer days when I crave something bright crisp and satisfying. It comes together in minutes bursts with fresh flavors and works both as a light lunch or a vibrant side dish.
The first time I threw this together it was just what I needed after a scorcher of a day. Now any time I want a burst of sunshine on my plate this is the salad I reach for.
Ingredients
- Cucumber: choose a firm one for extra crunch and refreshing flavor
- Tomatoes: ripe and juicy tomatoes add sweetness and a pop of color look for local or vine ripened if possible
- Avocado: make sure it yields slightly to pressure for creamy chunks but not too soft
- Red onion: a little bit delivers a gentle bite and a pop of color avoid strong yellow or white onions for this one
- Fresh cilantro: brings brightness and herby notes pick leaves that are perky and green
- Lime juice: adds acidity balances the flavors and wakes everything up fresh limes give the best taste
- Salt: enhances the natural flavors do not skip this step use a fine sea salt for even seasoning
- Pepper: gives a gentle warmth and completes the taste use freshly cracked for maximum aroma
Step-by-Step Instructions
- Prepare the Veggies:
- Dice the cucumber tomatoes and avocado into evenly sized small pieces For the onion chop it very finely so it melds into the salad without overpowering
- Mix Everything Together:
- In a large bowl gently combine all the diced vegetables cilantro and red onion Give things a gentle toss so the avocado does not mash
- Dress the Salad:
- Squeeze fresh lime juice over the mixture making sure to drizzle it evenly so every bite is tangy and fresh
- Season and Toss:
- Sprinkle in salt and pepper tasting as you go so the flavors are balanced Toss the salad gently again until everything is well combined
- Serve:
- You can serve right away if you want something really crisp or refrigerate for a few minutes to let the flavors meld and the salad chill
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Avocado is the hero for me in this salad Its creaminess ties all the flavors together and my kids call it green butter Ever since I brought back this recipe from a beach picnic it’s become our favorite companion to any backyard meal
Storage Tips
Store leftovers in an airtight container in the fridge This salad is best eaten right away but will keep for up to one day before the avocado browns To extend freshness you can hold the avocado until just before serving
Ingredient Substitutions
You can swap parsley for cilantro for a different herby profile If you do not love red onion use thinly sliced green onion Instead of lime lemon juice works in a pinch
Serving Suggestions
I love pairing this salad with grilled meats or fish for a light dinner It is also perfect scooped over toasted bread or stirred into cold cooked quinoa for extra protein
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Cultural Notes
This salad’s trio of tomato cucumber avocado echoes many Mediterranean and Latin American dishes Simple raw salads are at the heart of summer meals across these cultures emphasizing freshness and seasonal abundance
Recipe FAQs
- → How do I stop avocado from browning in this salad?
Toss avocado pieces with lime juice immediately after dicing. The acid helps slow down browning and keeps the avocado fresh.
- → Can I make this salad ahead of time?
You can prepare the vegetables and store separately. Combine and toss with dressing just before serving for best texture.
- → What protein pairs well with this salad?
Grilled chicken, chickpeas, or even shrimp complement the fresh flavors and make a more filling meal.
- → Is it possible to add cheese to this dish?
Yes, adding crumbled feta cheese gives a tangy richness that enhances the freshness of the vegetables.
- → How can I add extra flavor to this salad?
Use fresh herbs like basil or dill, a dash of chili flakes, or a swirl of olive oil to personalize the taste profile.