Tomato Cucumber Avocado Salad Recipe
This tomato cucumber avocado salad comes together in 10 minutes with a simple lemon dressing. Fresh, no-cook, and easy to prep ahead of the toss.
Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound Roma tomatoes chopped
- 1 English cucumber chopped
- 2 avocados chopped
- ½ medium red onion sliced
- 2 tablespoons fresh dill
Instructions
- In a large serving bowl, whisk together the olive oil, lemon juice, salt and pepper until well combined and emulsified.
- Add the tomatoes, cucumber, avocado, red onions and dill on top and toss gently to combine evenly. Serve immediately.
Notes
My Top Tip: Fold, don't stir. If you go in too aggressively, the avocado breaks apart and the whole thing turns into more of a mash. A large spoon and a gentle folding motion keeps the chunks intact.
Storage: Store any leftovers in an airtight container in the fridge for no more than 2 days since the avocado will start browning by then.
Make Ahead: You can make the dressing up to 7 days in advance, and you can prepare most of the salad up to 1 day in advance. Just add the avocados and the dressing when you’re ready to toss it.
Nutrition
Calories: 262kcal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 596mg | Potassium: 898mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1mg
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