Cucumber Tomato Avocado Salad: a Recipe Full of Nutrients

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

  • Don’t leave out the lemon — it prevents the avocado from browning.

  • To reduce onion sharpness, soak the slices in a little water before mixing.

  • Delicious additions include:

    • Cheese: mozzarella, feta

    • Herbs: dill or parsley as cilantro substitutes

    • Protein: boiled eggs, canned tuna, smoked salmon or chicken

    • Acid: a drizzle of apple cider or balsamic vinegar

Variations

  • Mexican style: Add pickled jalapeños, corn, queso fresco, and use lime juice.

  • Chicken salad: Add leftover cooked chicken.

  • 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.

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