Cucumber Tomato Avocado Salad (Printable)

Fresh cucumbers, tomatoes, and avocado enhanced with a tangy lemon dressing for a 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

# How-To:

01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, diced avocado, thinly sliced red onion, and chopped fresh parsley
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until well emulsified
03 - Pour the prepared dressing over the salad ingredients and gently toss to combine, taking care not to mash the avocado pieces
04 - Taste the salad and adjust salt, pepper, or lemon juice to your preference
05 - Transfer to serving plates immediately and serve while all ingredients maintain their optimal freshness and texture

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, which means you can actually make it on a weeknight without stress.
  • The lemon dressing is balanced enough to make even simple vegetables taste like you've done something intentional and thoughtful.
  • It's the kind of salad that works as a light lunch, a side dish at a dinner party, or a base you can build on depending on what you have in your kitchen.
02 -
  • Avocado oxidizes the moment it's exposed to air, so if you're making this ahead, keep the avocado separate and add it right before serving—your future self will appreciate it.
  • The mustard in the dressing is doing more than adding flavor; it's actually helping the oil and lemon juice stay mixed together instead of separating, which is why you can't just skip it.
03 -
  • Slice your red onion as thin as you can manage and let it sit in the bowl for a minute before adding the other vegetables—it mellows out slightly and becomes less sharp.
  • If your avocados aren't quite ripe, they'll last longer in the salad without browning, so there's actually a silver lining to picking ones that need a day or two to finish ripening.
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