Cucumber Tomato Avocado Salad is loaded with juicy tomatoes, crunchy cucumbers, and fresh avocado slices! The creamy texture of avocado slices is what makes this simple salad stand out. This is my everyday salad recipe that is healthy and tasty. And also a good side dish for pot lucks or summer picnics!
1. Cucumber Tomato Avocado Salad Recipe
Ingredients
- 4 cucumbers, (short and small, diced)
- 4 tomatoes, (medium, diced)
- ¼ cup red onion, (thinly sliced)
- 1 avocado, (cored and diced)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 teaspoon Parsley, (chopped)
Instructions
First, cut off the ends of the cucumbers. Then slice into ¼″ thick slices slightly on the diagonal. Add to the large bowl.
Next cut the tomatoes in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Transfer to the bowl with the cucumbers.
Cut the avocado in half lengthwise and remove the pit by twisting the halves gently. Next remove the skin, then slice into 1″ thick slices and add to tomatoes and cucumbers.
Place the cucumbers, tomatoes, red onion, and avocado in a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper and chopped parsley.
Pour the dressing over the vegetables and toss. Taste the salad and add more salt and pepper, if necessary.
This salad recipe will last refrigerated for 3-4 days, wrapped tightly with plastic wrap. Don’t leave it out at room temperature for more than two hours to avoid excessive moisture.
Recipe Variations
You can really add a lot of flavor to the dish depending on what you like. Here are a few suggestions that I’ve tried and liked.
Eggs: You can add hard-boiled, soft-boiled, or poached eggs. Adding an egg to a salad instantly transforms it into a protein powerhouse that is filling and delicious.
Olives: Do I add dark or green olives? I prefer Kalamata olives as they are the healthiest olives found on earth. They are darker olives with a smooth, meaty texture.
Pickles: They are crunchy and crisp and delicious in this avocado salad in small quantities.
Dried fruit: Dried fruit has more intense concentrated flavor. Since the moisture is removed, the sweetness is far more concentrated making it taste almost like a candy. I would chop a couple of dried pineapples or add a handful of dried cranberries to this salad.
Bell Peppers: I prefer to always use red bell peppers in my salads, because they are sweet with a slight citrus flavor.
