Ingredients
- Ripe Tomatoes: (About 2-3 large, or a pint of cherry tomatoes) Provide sweetness, juiciness, and a vibrant red color to the salad. Choose ripe but firm tomatoes for the best texture.
- English Cucumber: (1 large or 2 medium) Offers a refreshing crunch and mild flavor. English cucumbers are preferred as they have fewer seeds and thinner skin, making them easier to digest and more pleasant in salads.
- Avocado: (2-3 ripe avocados) Adds a creamy texture and rich, buttery flavor that perfectly complements the other ingredients. Choose avocados that yield slightly to gentle pressure but are not mushy.
- Red Onion: (1/4 – 1/2 of a small red onion) Provides a sharp, pungent bite that balances the sweetness of the tomatoes and creaminess of the avocado. Red onion adds a beautiful purple hue to the salad as well.
- Fresh Parsley: (1/4 cup, chopped) Brings a fresh, herbaceous note and vibrant green color. Parsley adds a subtle peppery flavor and enhances the overall freshness of the salad.
- Fresh Dill: (2 tablespoons, chopped) Offers a distinct, slightly tangy and grassy flavor that complements the cucumber and avocado beautifully. Dill adds a unique aromatic element to the salad.
- Extra Virgin Olive Oil: (1/4 cup) Forms the base of the dressing, adding richness and healthy fats. Use high-quality extra virgin olive oil for the best flavor and health benefits.
- Lemon Juice: (3 tablespoons, freshly squeezed) Provides acidity and brightness, balancing the richness of the avocado and enhancing the flavors of all the vegetables. Freshly squeezed lemon juice is always preferred for its vibrant taste.
- Salt: (To taste) Enhances the flavors of all the ingredients and brings them together. Use sea salt or kosher salt for the best flavor.
- Black Pepper: (Freshly ground, to taste) Adds a touch of spice and depth to the salad. Freshly ground black pepper has a more pronounced flavor than pre-ground pepper.
- Optional: Feta Cheese: (1/2 cup, crumbled) Adds a salty, tangy, and creamy element that complements the other flavors beautifully. Feta is a popular addition for those who enjoy a slightly more complex flavor profile.
Instructions
- Prepare the Vegetables: Begin by washing all the vegetables thoroughly under cold running water. For the tomatoes, if using large tomatoes, core them and chop them into bite-sized pieces. If using cherry tomatoes, you can halve or quarter them depending on their size. Peel the English cucumber and slice it into half-moons or dice it into cubes, whichever you prefer for salad texture. Peel and thinly slice the red onion. If you find red onion too strong, you can soak the slices in cold water for 10-15 minutes to mellow their sharpness. Pit the avocados, scoop out the flesh, and dice them into cubes. To prevent browning, you can toss the avocado cubes with a little lemon juice immediately after cutting.
- Chop the Herbs: Rinse the fresh parsley and dill under cold water and pat them dry with a paper towel. Finely chop the parsley and dill using a sharp knife. Set aside.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the chopped tomatoes, cucumber, avocado, and red onion. Be careful not to overmix, especially with the avocado, as it can become mushy.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and freshly ground black pepper. Whisk until the dressing is emulsified and slightly thickened. You can also add a pinch of sugar or honey to the dressing to balance the acidity, if desired, but this is optional. Taste the dressing and adjust the seasoning (salt, pepper, lemon juice) to your preference.
- Dress the Salad: Pour the dressing over the vegetables in the large bowl. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Be gentle to avoid bruising the avocado and tomatoes.
- Add Herbs and Optional Feta: Sprinkle the chopped fresh parsley and dill over the salad. If using feta cheese, crumble it over the top of the salad as well.
- Chill (Optional) and Serve: While this salad is delicious immediately, you can chill it in the refrigerator for about 15-20 minutes to allow the flavors to meld together and for the salad to become even more refreshing, especially on a hot day. Serve the Cucumber Tomato Avocado Salad immediately as a side dish or light meal. It’s best served fresh as avocado can brown over time, even with lemon juice. If you are preparing it ahead of time, you can prepare the vegetables and dressing separately and combine them just before serving.
- Prep Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 30
- Fiber: 7