Avocado Cucumber Tomato Salad with Lemon Herb Dressing
Prep Time: 15 minutes
Cook Time: None
Servings: 4
Description
This fresh, colorful salad combines creamy avocado, crunchy cucumber, juicy cherry tomatoes, and thinly sliced red onion. A simple lemon herb dressing brings everything together with a bright, tangy finish. Inspired by the salad pictured, this version is easy to prepare and pairs beautifully with grilled chicken, fish, or warm pita bread.
Ingredients
For the Salad
- 2 medium ripe but firm avocados
- 1 large English cucumber
- 1½ cups cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- ¼ cup chopped fresh cilantro or parsley
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- Prepare the cucumber: Wash and dry the cucumber. Cut it lengthwise in half, then slice into thick half-moons. If using a cucumber with tough skin or large, watery seeds, peel it partially and remove the seeds first.
- Slice the tomatoes and onion: Halve the cherry tomatoes and thinly slice the red onion. For a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
- Mix the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and optional red pepper flakes until well combined.
- Combine the vegetables: Place the cucumber, tomatoes, red onion, and chopped herbs in a large serving bowl. Add about two-thirds of the dressing and toss gently.
- Prepare the avocado: Halve the avocados and remove the pits. Cut the flesh into bite-sized cubes and scoop them into the bowl. Add the avocado last to help preserve its shape.
- Fold gently: Drizzle over the remaining dressing. Using two large spoons, gently lift and fold the salad until the avocado is coated. Avoid vigorous stirring, which can mash the pieces.
- Taste and serve: Adjust the lemon juice, salt, or pepper as needed. Serve immediately for the freshest texture, or refrigerate briefly for 10–15 minutes before serving.
Notes
- English or Persian cucumbers work well because their skins are tender and their seeds are small.
- Choose avocados that yield slightly to gentle pressure but still feel firm enough to slice.
- Cilantro gives the salad a fresh, citrusy flavor. Parsley is a good alternative.
- Fresh lime juice can replace the lemon juice in the same quantity.
- This recipe makes four side-dish portions or two larger portions.
Tips
- Dry the vegetables: Excess water dilutes the dressing.
- Cut evenly: Similar-sized cucumber and avocado pieces make the salad easier to serve and eat.
- Dress close to serving: Salt draws moisture from the cucumber and tomatoes, so the salad becomes juicier as it sits.
- Keep the avocado chunky: Larger cubes hold together better during tossing.
- Use fresh citrus: Freshly squeezed juice gives the dressing a brighter flavor.
- Make it more filling: Add drained chickpeas, cooked chicken, or a little crumbled feta.
- Add crunch: Sprinkle with toasted pumpkin seeds just before serving.
Serving Suggestions
Serve alongside grilled salmon, lemon chicken, kebabs, or roasted vegetables. It also makes a refreshing topping for grain bowls or a filling for pita pockets with hummus.
For a simple lunch, add chickpeas and serve with whole-grain bread. Add any warm ingredients only after cooling them slightly so they do not soften the vegetables.
Storage
This salad is best enjoyed immediately. Refrigerate leftovers in an airtight container and eat within 24 hours for the best quality. The avocado may brown slightly, and the vegetables will release some liquid.
Press food-safe wrap directly against the salad’s surface before sealing to reduce air exposure. Lemon juice helps slow browning but will not prevent it completely.
For advance preparation, refrigerate the chopped cucumber, tomatoes, and onion separately from the dressing for up to 24 hours. Cut and add the avocado, herbs, and dressing shortly before serving.
Freezing is not recommended because the vegetables lose their crisp texture.
Estimated Nutritional Information
Per serving, based on four servings:
- Calories: Approximately 250
- Protein: 3 g
- Carbohydrates: 16 g
- Fat: 21 g
- Saturated Fat: 3 g
- Fiber: 8 g
Values vary depending on the size of the avocados and other produce. Optional additions are not included.
Benefits
- Provides fiber: Avocado and vegetables contribute fiber to the meal.
- Contains unsaturated fats: Avocado and olive oil supply most of the salad’s fat.
- Adds vegetable variety: Cucumbers, tomatoes, onion, and herbs offer different flavors and textures.
- Requires no cooking: A convenient option for a quick side dish.
- Naturally plant-based: The base recipe contains no meat or dairy.
Questions and Answers
Can I make this salad ahead of time?
Yes, but keep the dressing separate and leave the avocado uncut until shortly before serving. This preserves the freshest texture.
Can I use regular tomatoes?
Yes. Cut them into bite-sized chunks. If they are very juicy, leave excess juice on the cutting board before transferring them to the bowl.
What can I use instead of cilantro?
Fresh parsley, dill, or basil works well. Start with a smaller amount of dill because its flavor is more pronounced.
How do I keep the avocado from becoming mushy?
Use ripe but firm avocados, cut them into generous cubes, and fold them in last with minimal stirring.
Can I leave out the onion?
Absolutely. Omit it or substitute a small amount of sliced green onion for a gentler flavor.
Can I add cheese?
Yes. Fold in about â…“ cup crumbled feta just before serving. Taste before adding extra salt, since feta is already salty.
Why is there liquid at the bottom of the bowl?
Cucumber and tomatoes naturally release water after they are salted. Toss the salad gently before serving, or use a slotted spoon if you prefer less liquid.
