How to Make Cucumber Avocado Tomato Salad
Prep the veggies: Prep the avocado, tomato, cucumber and other produce.
Finish the salad: Add the rest of the avocado salad ingredients, season with a pinch of salt and black pepper, and gently toss to combine. Serve immediately or keep in the refrigerator until you’re ready.
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Make-Ahead and Storing Instructions:
To Make-Ahead: This salad is best made fresh, but if you need to make it ahead of time, try to make it as close to the event as possible. It’s also best to only add the avocado just before serving to prevent any browning, even if you added the rest of the ingredients earlier.
To Store: For leftovers, make sure to scoop them into an air-tight container and store them in the refrigerator for up to a day. Salad doesn’t keep very well since the salt draws out the water in the ingredients, causing them to wilt quickly.
Related: Shaved Brussels Sprouts Salad
Olives and cheese: Add diced feta cheese, kalamata olives, and a drizzle of balsamic vinegar for a Mediterranean flavor. To do this, you’ll need about half a cup of feta and a quarter cup of halved kalamata olives for two servings of this yummy avocado salad.
Creamy: Add half a cup of mozzarella cheese, a small handful of basil leaves, and a teaspoon of balsamic glaze for an extra creamy avocado salad.
Citrus: Toss in the segments of one whole orange, sprinkle with fresh mint leaves, and add a teaspoon of lime or lemon juice for a yummy burst of citrusy flavor.
P.S. If you’re looking for a good fruit salad to go with your savory summer salad, try this yummy fruit salad in a watermelon bowl: https://paleogrubs.com/fruit-salad-recipe
- 1 large cucumber, peeled and sliced
- 1 small red onion, peeled and sliced
- 2 medium ripe avocados, peeled and chopped
- 3 medium tomatoes, halved and chopped
- ½ lemon, juiced
- 4 tbsp chopped fresh cilantro
- 1 jalapeño, deseeded and chopped
- 2 tbsp olive oil
- salt, black pepper to taste
- Place the onion in a bowl.
- Season with pinch of salt and drizzle with lemon juice. Let stand for 15 minutes.
- Add the rest of ingredients, season to taste with salt and black pepper and gently toss to combine.
Use a sharp knife: Cutting tomatoes can be difficult due to the tough skin. To make it easier without squeezing out all the seeds and juice, make sure to use a sharp knife with a smooth edge. A serrated edge will get caught in the skin, making your job even more difficult.
Let it rest: You can create a natural salad sauce without even doing anything. Simply make your salad as usual, add the salt and half a teaspoon of sugar, and toss. Let it stand for about 15 minutes, and then add the avocado and toss it again.
The salt will draw out the water in the salad ingredients, and the sugar will slightly cut the tanginess of the tomato juice, adding to the overall flavor and creating a super yummy salad dressing without any effort. You can also add half a teaspoon of crushed garlic for a garlicky twist.
Add a dash of lemon juice: If your salad needs to last a while, prevent the browning of the avocado with a dash of lemon juice. For the best results, add the cubed avocado to a bowl along with one tablespoon of lemon juice and mix gently to cover the avocado cubes in the lemon juice. Scoop out the treated cubes and gently add them to your salad. Toss them, and you’re done.