Cucumber Tomato Avocado Salad (Printable Version)

A fresh mix of cucumber, tomato, avocado, and lemon dressing offers a crisp, colorful dish.

# What You'll Need:

→ 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

# Directions:

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 Advice:

01 -
  • It comes together in minutes, which means you can actually make it on a weeknight instead of just thinking about it.
  • The lemon dressing is tangy enough to feel intentional, never boring or drowned in oil.
  • Creamy avocado against crisp cucumber is genuinely satisfying in a way that heavy meals sometimes aren't.
02 -
  • If you add the dressing too early, the vegetables will weep water and the avocado will turn brown from the acidity—timing really does matter here.
  • Dijon mustard does something invisible but essential: it keeps the oil and lemon juice from separating, which is why the dressing tastes so much better than it would without it.
03 -
  • If your avocados are slightly underripe, cut them into the bowl and let the lemon juice soften them slightly before tossing—they'll be perfect in a few minutes.
  • Keep a tiny bowl of extra dressing on the side because people always want more, and it's better to have it available than to wish you'd made it.
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