Instructions
Step 1: Prepare the vegetables: slice the cucumbers, halve the tomatoes, dice the avocado, and thinly slice the onion.
Step 2: In a large salad bowl, combine cucumber, tomatoes, avocado, onion, and herbs.
Step 3: In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
Step 4: Pour the dressing over the salad and gently toss to combine.
Step 5: Serve immediately for the freshest flavor.
Tips & Secrets
-
Use firm but ripe avocados so they hold their shape in the salad.
-
Chill the cucumbers before slicing for extra crunch.
-
Add the avocado just before serving to prevent browning.
Serving & Storage
Serve as a light side dish with grilled meats, seafood, or as a refreshing summer lunch. Best enjoyed fresh. If storing, keep without avocado and add it right before serving. Salad (without avocado) can be stored in the fridge for up to 1 day.
Variations
-
Add crumbled feta or mozzarella pearls for a creamy twist.
-
Toss in corn kernels or bell peppers for extra crunch.
-
Spice it up with a sprinkle of chili flakes or jalapeños.
Conclusion
This Cucumber Tomato Avocado Salad is fresh, crisp, and bursting with flavor. It’s quick to make, healthy, and versatile — perfect for summer meals, potlucks, or as a vibrant side dish to brighten up any table.
