Step 1
Slice the cucumber thinly.
Step 2
Chop the tomatoes.
Step 3
Peel and chop the avocado.
Step 4
Slice the red onion into thin slices.
Step 5
Wash and chop the cilantro.
Step 6
Place sliced vegetables in a large salad bowl.
Step 7
Half the lemon and squeeze the juice over the salad.
Step 8
Toss with olive oil, lemon juice, salt, and pepper.
Tips
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Don’t leave out the lemon — it prevents the avocado from browning.
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To reduce onion sharpness, soak the slices in a little water before mixing.
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Delicious additions include:
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Cheese: mozzarella, feta
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Herbs: dill or parsley as cilantro substitutes
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Protein: boiled eggs, canned tuna, smoked salmon or chicken
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Acid: a drizzle of apple cider or balsamic vinegar
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Variations
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Mexican style: Add pickled jalapeños, corn, queso fresco, and use lime juice.
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Chicken salad: Add leftover cooked chicken.
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Green salad version: Add leafy greens like baby spinach or kale.
How to Store
If making ahead, prep all ingredients except avocado.
Store in an airtight container in the fridge for up to 2 days.
Note: Avocado may brown slightly despite the lemon juice.