Cucumber Tomato Avocado Salad (Printable)

A vibrant salad featuring cucumber, tomato, avocado, and a bright lemon dressing.

# Ingredient list:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 2 ripe avocados, diced
04 - 1/4 small red onion, finely sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, avocado, red onion, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately for the freshest texture.

# Expert Suggestions:

01 -
  • It comes together in less time than scrolling through your phone, yet tastes like you've been planning it all week.
  • The lemon dressing is so simple it barely counts as cooking, but somehow makes everything taste like a restaurant version of itself.
  • You can eat it right away or let it sit for an hour—it's forgiving and flexible, which honestly describes my entire cooking philosophy.
02 -
  • Add the avocado only when you're ready to serve—I learned this the hard way, watching perfect green chunks turn sad and brown waiting for guests who were late anyway.
  • If you must make this ahead, keep the dressing separate and dress it just before eating; the vegetables will hold up better than you'd expect if they're not drowning.
03 -
  • Cut everything the same approximate size so each bite feels balanced and intentional rather than accidental.
  • Taste your lemon juice before you use it—sometimes lemons are less acidic than others, and you might need to adjust the amount based on what you're tasting.
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