Tomato Cucumber Avocado Salad

There’s something about a bright and fresh Tomato Cucumber Avocado Salad that instantly lifts the spirits. I remember summer days spent in the garden, where the sun-kissed produce seemed to dance in the breeze, just waiting to be picked. This salad brings those memories rushing back, reminding me of the joy found in simple, wholesome ingredients. Every bite of this salad bursts with flavor, balancing the juicy sweetness of tomatoes, the crispness of cucumbers, and the creamy decadence of avocado. It’s a dish that embodies summer, making it perfect for picnics, barbecues, or as a refreshing side to any meal.

What to Buy for Tomato Cucumber Avocado Salad

When it comes to the ingredients for your Tomato Cucumber Avocado Salad, quality matters. Fresh, in-season vegetables not only enhance the flavor but also offer the best nutritional value. Each ingredient plays a crucial role in creating the perfect balance of textures and tastes.

• 3 small Persian cucumbers: These are sweet, crunchy, and have thin skin, making them perfect for salads.
• 1 cup diced tomato or cherry tomatoes: Use ripe, flavorful tomatoes for the best taste.
• 1/4 cup thinly diagonally sliced green onion: Adds a mild onion flavor that complements the other ingredients.
• 1 avocado: Creamy and rich, it brings a delightful texture to the salad.
• 2 tsp. fresh lemon juice: Optional, but it helps in keeping the avocado from browning while adding a pop of flavor.
• 1 T good-quality balsamic vinegar: Enhances the overall flavor and adds a touch of sweetness.
• Sea salt and fresh ground black pepper to taste: Essential for seasoning and bringing all the flavors together.

Cooking Instructions for Tomato Cucumber Avocado Salad

Making your own Tomato Cucumber Avocado Salad is as enjoyable as it is straightforward. Let’s dive into the step-by-step process that will have this colorful dish prepped and ready in no time.

1. Begin by cutting the cucumbers in half lengthwise. Then, slice them into half-moon shapes. I prefer to leave the skin on for added nutrients and texture, especially since Persian cucumbers are naturally thin-skinned. If you’re using a different variety, consider peeling them in stripes before slicing.
2. Next, take your tomatoes. If you’re using diced tomatoes, simply measure out a cup. If you’re opting for cherry tomatoes, slice them in half for a beautiful presentation. Only use the freshest tomatoes available, as they’ll enhance the salad’s flavor greatly.
3. Proceed to slice the green onion diagonally. You can adjust the quantity to your liking, as some may prefer more onion flavor in their salad.
4. Now, grab your avocado. Carefully peel it, then cut it into small cubes. If you’d like, toss the cubes in lemon juice to prevent browning and add a hint of zing.
5. In a large bowl, combine the cut cucumbers, tomatoes, green onion, and avocado. Gently toss everything together to ensure even distribution without mashing the avocado.
6. Next, drizzle a small amount of balsamic vinegar over the salad. Aim for just enough to lightly coat the veggies; I typically use around a tablespoon. Toss again to combine.
7. Finally, season your salad with sea salt and fresh ground black pepper to taste. This final touch enhances the flavors and makes the salad truly shine.
8. Once all ingredients are combined and seasoned, stand back and admire your vibrant creation. If you love it as much as I do, there may not be any leftovers!

Change It Up

One of the best things about the Tomato Cucumber Avocado Salad is its adaptability. Here are a few creative ways to give this dish your personal touch:

• Add Protein: Include grilled chicken, chickpeas, or even quinoa for a more filling meal.
• Herb Variations: Try adding fresh herbs like basil or cilantro for a new flavor dimension.
• Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce for those who enjoy some heat.
• Different Vinaigrettes: Experiment with different types of vinegar or dressings to find your favorite combination.
• Mix in Other Veggies: Feel free to toss in other seasonal vegetables like bell peppers or radishes!
• Storage: Store leftovers in an airtight container in the fridge. Consume within a day for the best freshness.
• Serving Suggestion: Pair this salad with grilled fish or chicken for a complete meal!

Serving This Tomato Cucumber Avocado Salad

When it comes to serving the Tomato Cucumber Avocado Salad, there are plenty of delightful options. Here’s how to make it shine at your next meal:

• As a Side Dish: This salad is a wonderful side for grilled meats, barbecued items, or even a hearty sandwich.
• Perfect for Lunch: Enjoy it on its own for a light lunch or as part of a larger spread.
• Ideal for Gatherings: Take this dish to potlucks or picnics; it’s always a hit and adds a fresh element.
• Seasonal Pairings: Serve alongside summer dishes or during holidays where fresh flavors are key.
• Garnish: Consider adding a sprinkle of feta cheese or chopped herbs just before serving for visual appeal.

FAQ

Conclusion

The Tomato Cucumber Avocado Salad captures the essence of summer with its vibrant colors and fresh flavors. It’s a dish that’s not only easy to prepare but also versatile enough to suit any occasion. I encourage you to give this salad a try; it’s the kind of recipe that can quickly become a favorite at your dining table.

Tomato Cucumber Avocado Salad

The ultimate fresh salad experience! This Tomato Cucumber Avocado Salad is not only vibrant and colorful but also packed with flavor. Perfect for summer meals, this easy-to-make dish will leave your taste buds dancing. You won't want to miss out on trying this delightful combination tonight!

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Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3 small Persian cucumbers
• 1 cup diced tomato
• 1/4 cup green onion
• 1 avocado
• 2 tsp fresh lemon juice
• 1 T balsamic vinegar
• to taste sea salt and fresh ground black pepper

Equipment

• Chef's Knife
• Cutting Board
• Peeler

Method

 

1. Cut cucumbers in half lengthwise, then slice into half-moon slices. I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.
2. Dice tomatoes or cut cherry tomatoes in half to make one cup. Only make this salad when you have flavorful fresh tomatoes.
3. Slice green onion to make 1/4 cup, or more if you like onion.
4. Peel and cut up the avocado into small cubes. Toss with lemon juice if desired, optional.
5. Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together.
6. Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again.
7. Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.
8. If you like it as much as I did, you probably won’t have leftovers no matter how much you make!

Notes

• Storage: Store leftovers in an airtight container in the fridge. Consume within a day for the best freshness.
• Freezing: This salad is best enjoyed fresh, but if you want to prepare it ahead, keep the components separate until serving.
• Pairing: This salad pairs beautifully with grilled fish or chicken for a complete meal!
• Serving Suggestion: Consider adding a sprinkle of feta cheese or chopped herbs just before serving for visual appeal.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.