Cucumber Tomato Avocado Salad
This Cucumber Tomato Avocado Salad is an easy no lettuce salad that's perfect for summer! It's crisp, fresh and tossed in a vibrant lemon vinaigrette!
Servings: 6 servings
Ingredients
- 1 pint cherry tomatoes halved (about 2 cups); see note 1
- 3 small Persian cucumbers sliced 1/4" thick; see note 2
- 1/2 cup thinly sliced red onion see note 3
- 1/4 cup freshly chopped basil
- lemon vinaigrette to taste
- 1 large avocado pitted and diced
Instructions
- Place the cherry tomatoes, cucumber, red onion and chopped basil in a large bowl.1 pint cherry tomatoes, 3 small Persian cucumbers, 1/2 cup thinly sliced red onion, 1/4 cup freshly chopped basil
- Add lemon vinaigrette and toss gently to coat. Taste and add salt and pepper as needed.lemon vinaigrette
- Add the avocado and stir gently to combine. Adding the avocado last will help it retain it's texture. Serve immediately and enjoy!1 large avocado
Notes
- Pro tip: If using larger tomatoes (like Roma or vine-ripened), it’s best to remove the seeds so the salad doesn’t become too watery. Do this by slicing the tomato in half, gently scoop out the seeds and excess liquid with a spoon, then dice and use as directed.
- If using a larger cucumber, you'll need about 1/2. Cut the cucumber in half, then cut lengthwise in half and chop.
- Soak red onion in cold water for 5–10 minutes if you want a milder flavor.
- Salad is best enjoyed immediately, but if you have leftovers, store in an airtight container in the refrigerator for up to 1 day.