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–+ servings
Fresh Avocado Tomato Cucumber Salad with vibrant vegetables and dressing

Avocado, Tomato, and Cucumber Salad

This Avocado, Tomato, and Cucumber Salad is a simple no-cook side that combines creamy avocado, juicy tomato, and crisp cucumber for a bright contrast of textures, ideal for a light and refreshing vegetable-forward dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados, diced Use Haas avocados for a creamier texture.
  • 2 pieces tomatoes, diced Choose firm-ripe tomatoes that hold shape when diced.
  • 1 piece cucumber, diced Remove cucumber seeds for a less watery salad.
  • 1/4 cup red onion, thinly sliced Toss with lime juice for 2 minutes to mellow sharpness.
  • 1/4 cup fresh cilantro, chopped Can substitute with flat-leaf parsley for a subtler flavor.
  • 1 piece Juice of lime Lime juice helps prevent browning of the avocado.
  • 2 tablespoons olive oil Balances the acidity and adds a silky mouthfeel.
  • Salt and pepper to taste Add salt to the dressing, not directly to the avocado.

Method
 

Preparation
  1. In a large bowl, combine the diced avocados, tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
  4. Chill briefly if you prefer a cooler salad before serving.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 6gSugar: 2g

Notes

Refrigerate the assembled salad in an airtight container and use it within 24 hours for best color and texture. Do not freeze the fully assembled salad.

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