Description
Cucumber, Tomato, Avocado Salad is the ultimate summer salad recipe—fresh, vibrant, and full of flavor. With juicy cherry tomatoes, crisp cucumber, creamy avocado, and a tangy white balsamic vinaigrette, this nutrient-rich salad is perfect as a side dish or light meal on hot days
Ingredients
Salad:
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1 cucumber, thinly sliced into half-moons
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300 g (1 pint) cherry tomatoes, halved
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1 avocado, cubed
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1 small-medium red onion, finely chopped
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2 tbsp (approx. 6 g) chopped fresh herbs (chives, parsley, or basil)
Dressing:
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45 ml (3 tbsp) white balsamic vinegar
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60 ml (1/4 cup) extra virgin olive oil
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7 g (1/2 tbsp) whole grain Dijon mustard
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11 g (1/2 tbsp) honey
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1 g (1/2 tsp) Italian seasoning
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0.5 g (1/4 tsp) garlic powder
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Salt and pepper to taste
Instructions
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Combine cucumber, tomatoes, avocado, red onion, and herbs in a large bowl.
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In a small bowl or jar, whisk together all dressing ingredients until fully emulsified.
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Pour dressing over the salad and toss gently to combine.
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Serve immediately for the freshest texture and flavor.
Notes
Use firm, ripe avocado to prevent mushiness.
Chill the vegetables before mixing for extra refreshment.
Swap herbs with mint or dill for a flavor twist.
Add grilled shrimp, chickpeas, or quinoa to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean