Cucumber Tomato Avocado Salad
Okay, so you know those days when it’s way too hot to even think about cooking, but you kind of want something more exciting than just snacking on random fridge bits? That’s basically how I landed on my Cucumber Tomato Avocado Salad obsession. It all started one July when I couldn’t bear to turn on the oven—my kitchen basically turns into a sauna, and I’m not about that life. I threw together some tomatoes, a cucumber, and an avocado I found hiding (not sure how long it was in there, but hey, it looked fine), and—voilà!—this salad. My cousin once called it “summer in a bowl,” which, you know, is maybe a bit much, but she’s not wrong.
Also, if you’re easily distracted like me, this is a recipe where you can daydream for a minute and not totally ruin dinner, which I appreciate.
Why I Keep Making This (and You Might, Too)
I make this Cucumber Tomato Avocado Salad whenever I need a quick side that won’t heat up my flat, or if I’ve got people popping round and can’t be bothered to fuss. My family actually fights over the last bits (I mean, it’s basically a salad, but suddenly everyone’s a fan when avocado’s involved). Sometimes my sister grumbles about the dressing being too tangy, but then she eats most of it anyway.
Oh, and when I’m tired or, let’s be honest, just a bit lazy, this is the one salad I’ll throw together for lunch and not feel like I’m just eating leaves. Plus, if you’ve ever tried peeling an avocado that just refuses to cooperate (seriously, why are they always either rock hard or mushy?), you’ll appreciate how forgiving this recipe is—even slightly questionable avocados work fine in a pinch.
What You’ll Need (with My Usual Substitutions)
- 1 large cucumber (or 3-4 small Persian ones—honestly, whatever’s in the fridge)
- 2 handfuls cherry tomatoes, halved. No cherry tomatoes? Regular ones, chopped, work too. My nan swears by homegrown but I grab whatever’s cheap
- 1 big ripe avocado (if it’s a bit soft, that’s actually kind of nice here)
- About 1/4 of a small red onion, thinly sliced (I sometimes use shallots when I’m feeling fancy—white onion is fine, too, just a bit sharper)
- Fresh herbs: a small bunch of cilantro or parsley (if you hate cilantro, don’t use it; I won’t judge—mostly)
- Juice of 1 juicy lime (or a lemon if you’ve run out—I’ve used bottled in emergencies)
- 2 tablespoons good olive oil (no need to break the bank; I’ve used the budget stuff plenty)
- Salt and pepper—don’t be shy
- Optional: a pinch of chili flakes, or a splash of balsamic for a twist (I do this when I’m feeling wild!)
How I Throw It Together (Don’t Stress, It’s Easy)
- Slice your cucumber into half moons or chunks—whatever shape makes you happy, really. Add ’em to a biggish bowl.
- Halve those cherry tomatoes (I do this while watching telly—careful not to chop a finger, though), toss them in with the cukes.
- Thinly slice your red onion. Sometimes I rinse mine under cold water if it’s super strong—otherwise, just chuck it in.
- Halve your avocado, twist out the pit (I usually mutter at it when it’s stubborn), cube or slice it, and add it to the bowl. If some bits go a little mushy, that’s fine. Actually, I find it helps coat the veggies.
- Chop the herbs, scatter them over everything. I usually stick with parsley, but honestly, whatever’s green and not wilted works okay.
- Now the fun bit: Squeeze your lime (or lemon) right over the salad. Drizzle the olive oil, sprinkle a decent pinch of salt and a bit of black pepper. If you’re using chili flakes or balsamic, toss those in now.
- Gently give it all a good mix. This is where I always sneak a taste—sometimes it needs more lime, sometimes more salt. Trust your tastebuds! Don’t worry if it looks a bit messy, it always does at this stage.
- Let it sit for 10ish minutes if you can. Everything gets friendlier, flavor-wise. Or just dive in, I’ve done that plenty.
Notes from My Many, Many Attempts
- If your avocado is a day past its prime, just scoop around any brown bits—no one will notice once it’s mixed.
- Sometimes I add feta—goat cheese is too tangy for me, but if you like it, go ahead. Actually, on second thought, feta sometimes overpowers the herbs, so maybe go easy.
- It’s really better not to overmix; the avocado can get a bit gloopy. (Yes, that’s a technical term.)
Experimenting with Variations (Some Winners, Some Not)
- Once tried it with diced mango—surprisingly tasty, especially if you like things a bit sweet.
- Chickpeas for extra heft: This works if you want it as lunch, just rinse them well first.
- I once threw in tinned tuna for protein—honestly, not my best idea. Wouldn’t recommend unless you’re desperate.
Equipment (Confession: You Don’t Need Fancy Stuff)
Just a decent knife and a cutting board. If you don’t have a citrus juicer, just squeeze the lime in your hands—catch the seeds with your fingers (I’ve fished out seeds with a spoon more times than I care to admit). A big bowl is nice, but I once mixed it up in a soup pot and it was fine.
How Long Does It Last, Realistically?
If you stash leftovers in a covered container in the fridge, it’ll keep till the next day, maybe two, though the avocado gets a bit sad-looking. But honestly, in my house it never lasts more than a day—people keep sticking forks in the bowl every time they walk past.
How We Like to Serve It (Feel Free to Steal This Idea)
I love it alongside grilled chicken or fish—it’s just fresh and bright. Sometimes I pile it on top of toasted sourdough for a lazy lunch (my mum calls this “posh avocado toast,” which is sort of true). Oh, and it’s great at BBQs, just keep it out of direct sun or it gets weirdly warm.
Pro Tips I’ve Learned the Hard Way
- I once tried rushing the avocado and wound up with a mushy mess—take your time cubing it, especially if it’s soft.
- Don’t salt the salad too early, or the tomatoes will get watery. Well, unless you like it a bit soupy, which actually isn’t terrible with crusty bread.
- Wear an apron if your tomatoes are extra juicy—ask me how I know.
FAQ (Things Friends Have Actually Asked Me)
- Can I make this ahead of time?
- Sort of! You can chop everything except the avocado and herbs, keep it in the fridge, and mix before serving. If you add avocado too early, it’ll get brownish and mushy. Not the end of the world, but not the prettiest either.
- What if I hate cilantro?
- Just use parsley. Or skip herbs if you must, but it’s a little less lively. I’ve even used spring onions instead once when I was out—worked fine.
- How do you pick a ripe avocado?
- Give it a gentle squeeze—it should yield slightly. If it’s hard as a rock, leave it on the counter; if it’s super soft, maybe use it for guac instead. There’s probably a science to it, but I just go by feel.
- Where can I find decent olive oil without spending a fortune?
- I order from Trader Joe’s or sometimes The Spanish Table if I’m feeling posh (they’ve got good stuff!). But really, whatever you’ve got works.
- Do I have to peel the cucumber?
- Nah. If the skin’s thick and waxy, I sometimes do, but most of the time I just give it a rinse and slice away. Life’s too short, right?
Oh, and quick digression: If you ever have leftover salad (rare, but it happens), try mixing it into scrambled eggs the next morning. Sounds weird, but surprisingly good. Anyway, hope you enjoy this Cucumber Tomato Avocado Salad as much as I do—and if you add anything odd, let me know. I’m always keen for a new twist!
Ingredients
- 2 medium cucumbers, diced
- 2 large tomatoes, chopped
- 2 ripe avocados, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
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1Wash and dice the cucumbers and tomatoes. Place them in a large salad bowl.
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2Cut the avocados in half, remove the pits, and dice the flesh. Add to the bowl.
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3Thinly slice the red onion and chop the fresh cilantro. Add both to the salad.
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4In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
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5Pour the dressing over the salad and gently toss to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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