Ingredients

• 1 lb Roma tomatoes (diced)
• 1 English cucumber (sliced into half-moons)
• ½ medium red onion, thinly sliced
• 2 avocados, diced
• 2 tablespoons extra virgin olive oil (or sunflower oil)
• Juice of 1 medium lemon (about 2 tablespoons)
• ¼ cup cilantro (chopped, or ½ bunch)
• 1 teaspoon sea salt (or ¾ teaspoon table salt)
• ⅛ teaspoon black pepper

Step-by-Step Instructions

1. Prepare the Vegetables:

• Tomatoes: Begin by dicing the Roma tomatoes into bite-sized pieces. Roma tomatoes are ideal because they are firmer and less watery, making them perfect for salads.
• Cucumber: Slice the English cucumber into thin half-moons. English cucumbers have a mild flavor and thin skin, so they don’t need to be peeled.
• Onion: Thinly slice the red onion. If you find raw onion too strong, you can soak the slices in cold water for 10 minutes to mellow the flavor before adding them to the salad.
• Avocado: Carefully dice the avocados into cubes. Be gentle as avocado is soft and can become mushy if over-handled.

2. Assemble the Salad:

• In a large salad bowl, combine the diced tomatoes, sliced cucumbers, red onion, and avocado cubes.

3. Make the Dressing:

• In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and the juice of 1 medium lemon (about 2 tablespoons). The lemon juice adds a refreshing tang and prevents the avocado from browning too quickly.
• Season the dressing with 1 teaspoon of sea salt (or ¾ teaspoon of table salt) and ⅛ teaspoon of black pepper. Adjust these to your taste preference.

4. Add the Cilantro:

• Chop about ¼ cup (half a bunch) of fresh cilantro and add it to the salad. The cilantro adds a fresh, herbal note that complements the other ingredients well. If you’re not a fan of cilantro, you can substitute it with parsley.

5. Dress the Salad:

• Pour the dressing over the salad ingredients and gently toss everything together to ensure the vegetables are evenly coated in the dressing.

6. Serve Immediately:

• Once everything is mixed, serve the salad immediately. The avocados will stay fresh and vibrant, thanks to the lemon juice, but this salad is best enjoyed soon after it’s made.

Cooking Tips

• Choosing Avocados: For the perfect texture, use ripe but firm avocados. They should give slightly when pressed but not feel mushy.
• Cucumber Options: You can use regular cucumbers if you don’t have English cucumbers on hand, but you may want to peel them, as their skin can be thicker and waxier.
• Customizing the Salad: Feel free to experiment by adding other ingredients such as sliced bell peppers, crumbled feta cheese, or even a handful of arugula or baby spinach for extra greens.
• Onion Soaking Tip: Soaking the onion slices in cold water for 10-15 minutes helps remove the sharpness, making the onion more pleasant for those who find raw onion too strong.

Storage

• Refrigeration: Since the avocado can brown quickly, it’s best to enjoy this salad fresh. However, you can refrigerate leftovers for up to 24 hours in an airtight container.
• Pro Tip: To keep the salad looking fresher longer, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. This helps limit the exposure to air, slowing the browning of the avocados.
• Make-Ahead Option: You can prepare the cucumber, tomato, and onion components in advance, storing them in the refrigerator. Add the avocado, cilantro, and dressing just before serving.

Nutritional Facts (Per Serving, Approximate for 6 Servings)

• Calories: 160
• Fat: 12 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 420 mg
• Carbohydrates: 12 g
• Fiber: 5 g
• Sugars: 4 g
• Protein: 2 g

FAQs

1. Can I substitute the avocado with another ingredient?
Yes, if you’re not a fan of avocado or want to change it up, you can substitute it with sliced cucumbers, zucchini, or even some fresh mozzarella cubes.

2. What if I don’t like cilantro?
No worries! You can replace cilantro with parsley, basil, or even dill for a different herbal note that still adds freshness.

3. Can I make this salad ahead of time?
You can chop the tomatoes, cucumber, and onion in advance, but it’s best to add the avocado, cilantro, and dressing right before serving to maintain freshness.

4. What type of tomatoes work best for this salad?
Roma tomatoes are recommended because of their firm texture and low water content, which helps the salad stay less watery. However, you can use any tomatoes you have on hand.

5. Is there a low-calorie version of this salad?
To reduce calories, you can cut down on the olive oil or use a low-calorie dressing alternative. You can also omit the avocado for an even lighter salad, though it will lose some of its creaminess.

Conclusion

Cucumber Tomato Avocado Salad is a perfect example of how simple, fresh ingredients can come together to create a delicious and healthy dish. Whether you’re looking for a quick side salad or a light meal, this recipe hits all the right notes. It’s flavorful, nutrient-dense, and easy to customize to your preferences. Plus, the bright, tangy dressing paired with creamy avocado makes each bite irresistible. Try it out for your next meal, and enjoy a refreshing and satisfying salad that’s as nutritious as it is tasty!