Description
A vibrant no-cook salad featuring crisp cucumbers, juicy tomatoes, and creamy avocado, tied together with a zesty lemon-olive oil dressing. Light, refreshing, and customizable, it’s perfect for meals, sides, or quick lunches.
Ingredients
2 English cucumbers or 4 Persian cucumbers (400g total, peeled and diced)
2 cups cherry tomatoes (300g total, halved) or 3 medium Roma tomatoes (seeded and diced)
2 ripe avocados (peeled, pitted, and diced into ½-inch cubes)
¼ red onion (40g, finely diced and soaked in water for 5 minutes)
¼ cup fresh cilantro or flat-leaf parsley (10g, roughly chopped)
For the Dressing
3 tablespoons extra virgin olive oil (45ml)
2 tablespoons fresh lemon juice (30ml, from 1 large lemon)
½ teaspoon garlic powder
Salt to taste
Freshly ground black pepper to taste
Instructions
1. Finely dice red onion and soak in ice water for 5 minutes to reduce bitterness.
2. Peel and dice cucumbers. Halve cherry tomatoes or seed and dice Roma tomatoes.
3. Dice avocados, keeping texture crisp.
4. Whisk dressing ingredients (olive oil, lemon juice, garlic powder, salt, and pepper) until emulsified.
5. Combine cucumbers, tomatoes, soaked red onion, and herbs in a bowl.
6. Gently fold in avocado last to avoid bruising.
7. Toss with dressing just before serving, adjusting salt and pepper as needed.
Notes
Store dressing separately up to 24 hours. Add avocado fresh before serving.
This salad is naturally vegan. For additional protein, serve with chickpeas or grilled fish/vegetables.
Use ripe but firm avocados for best texture.
Seeding tomatoes prevents sogginess.
- Prep Time: 20
- Category: Dinner
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg