Well, Here’s the Story Behind This Salad
Alright, so you know those days when you open your fridge and it’s just a wild west of leftover veggies, half an avocado, and—if you’re lucky—a few tomatoes rolling around in the crisper? That’s how I stumbled onto this Zesty Tomato Cucumber Avocado Salad. I make it every summer when my garden explodes (I mean, explodes) with cherry tomatoes and cucumbers. Actually, once, I tried to grow avocados too, but let’s just say my thumb isn’t that green. My cousin calls this salad my "lazy lunch hero"—which is pretty on the nose since it comes together faster than you can say ‘where’d I put the olive oil?’ (Oh, and if you want to see the original inspiration, I totally borrowed bits from Simply Recipes.)
This Salad’s a Winner—Here’s Why I Keep Making It
I make this when I’m craving something bright but don’t want to cook (which is, like, half the week if I’m honest). My family goes crazy for this because it’s crunchy, creamy, and that lime zing makes it taste like summer in a bowl (even when it’s raining outside and the dog’s tracking mud through the kitchen). Oh, and if you’re like me and occasionally go a bit heavy on the onion? No judgement. The only tricky bit is keeping the avocado from turning brown, but we’ll get to that—after a few failed batches, I’ve got some thoughts.
Grab These Ingredients (Swaps Welcome!)
- 2 large ripe tomatoes (or about 1.5 cups cherry tomatoes—sometimes I just use whatever’s lurking in the fridge, even if it’s that last yellow one)
- 1 medium cucumber (English cukes are less watery but regular ones work, or even those tiny Persian guys if you’re feeling fancy)
- 1 large avocado (firm but not rock-hard—trust me, I’ve tried slicing one too early and it’s just not worth it)
- ¼ small red onion (or swap for green onion if raw onion isn’t your jam—my grandmother used Vidalia and swore by it, but I honestly can’t taste the difference)
- Fresh cilantro, roughly a handful (or parsley for cilantro haters—it’s a thing, I know)
- Juice of 1 lime (or lemon in a pinch, but lime is the real deal for that proper zing)
- 2 tablespoons olive oil (any mild oil is fine, though I tried sesame oil once... not my best idea)
- Sea salt & cracked black pepper, to taste
- Optional: A pinch of chili flakes, feta cheese crumbles, or even a few torn mint leaves if you want to shake things up
Let’s Throw This Together (Mess Is Part of the Fun)
- Chop your tomatoes into bite-sized pieces. If you’re using cherry tomatoes, just halve or quarter them—no need to be precious about it. I usually eat a couple while chopping, so account for snacking if you’re a tomato fiend like me.
- Peel (if you want) and slice the cucumber. I like mine in big half-moons, but honestly, there are no salad police. Quartered rounds, chunks, whatever—it’s all good.
- Scoop out your avocado and cut it into cubes. This is where I usually sneak a taste. If it’s super soft, maybe just spoon it on top at the end so it doesn’t smoosh up the salad too much.
- Slice the onion as thin or thick as you like. If it’s too strong, you can let it sit in a bit of lime juice for a minute—takes the edge off. Or just use less, I won’t tell.
- Toss everything into a big bowl. This is the part where it might look a bit weird—don’t panic, the flavors come together once you dress it.
- Chop the cilantro (or parsley) and sprinkle over the top, maybe with a little flourish if you’re feeling chef-y.
- Pour over the olive oil and squeeze in the lime juice. Add salt and pepper. Give it a gentle toss—try not to mash the avocado too much, unless you like it that way.
- Taste and adjust. Maybe more lime? Maybe a handful of feta? Actually, I find a pinch of chili flakes wakes it up nicely, especially on cooler days.
Notes from My (Slightly Messy) Kitchen
- If your tomatoes are a bit bland, let them sit in the salt and lime juice for 5 minutes before mixing—game changer.
- Cucumbers can get watery. Sometimes I scoop out the seeds, but honestly, sometimes I just can’t be bothered and it’s fine.
- Avocado not ripe? Pop it in a paper bag with a banana overnight—old trick from my neighbor Dottie, and darn if it doesn’t work.
Oh, and a little sidebar: once I spilled half the salad onto the floor while trying to take a fancy Instagram shot. So, real talk, keep your grip steady if you’re showing off for the ‘gram.
Other Ways I’ve Messed With This Salad (And One Dud)
- Swapped lime for lemon—pretty nice, actually, but I like lime better.
- Tried adding diced mango. Tasted like a beach vacation—highly recommend.
- Once I added canned corn. It… didn’t really work. Too sweet, weird texture. Maybe fresh corn would be better, but I haven’t tried.
- Added tiny mozzarella balls (like in this caprese version)—delicious, but then it’s not really the same salad anymore.
Stuff to Use (But Don’t Sweat It)
- Sharp knife (you can use a butter knife in a pinch for the avocado… I’ve done it, just watch your knuckles)
- Cutting board (I sometimes use a big dinner plate if I can’t find the board, which is more often than I’d like to admit)
- Mixing bowl (though you can totally mix it all right on the serving plate, which saves washing up)
How to Store It (But It Never Lasts)
Cover and refrigerate if you somehow have leftovers. It’s best eaten within a few hours—avocado gets a bit tired-looking after that, but the flavor’s still decent. Honestly, in my house it never lasts more than a day! If you want to prep ahead, mix everything except the avocado and lime, then add those right before serving.
How I Like to Serve It (Personal Quirk: Toast!)
This is dreamy on its own, but sometimes I pile it onto crusty sourdough. Or, if I’m really feeling extra, I scoop it up with tortilla chips and call it dinner. My uncle swears by a sprinkle of feta on top (and sometimes a glug of hot sauce), but to each their own.
Things I’ve Learned (Mostly the Hard Way)
- Don’t rush the chopping; bigger chunks just taste better somehow. I once tried dicing everything tiny, and it turned into mush—looks matter, trust me.
- If you forget the salt, nothing else saves it. I did that once and wondered why it tasted flat (facepalm).
- Actually, letting the salad sit for 10 min before serving really brings the flavors together, though I usually can’t wait that long.
People Always Ask (So Here’s What I Tell Them)
- Can I make this ahead of time?
- Sort of. But wait to add the avocado and lime until just before you eat—it’ll taste fresher and look better. Otherwise, you get that sad brownish vibe. (Though, I’ve totally eaten it the next day and it was still good!)
- Do I have to use cilantro?
- No chance. Swap for parsley or even a handful of basil if that’s what you’ve got—basil is actually pretty minty-fresh here.
- Help! My avocado’s still rock hard!
- Yeah, I feel your pain. Try the paper bag-and-banana trick. Or, just leave it out. The salad’s still solid without it, more like a tomato cucumber salsa.
- Is this spicy?
- Only if you want it to be. I add chili flakes sometimes, but the basic version is mild as a May morning.
- Can I add protein?
- Absolutely. I’ve thrown in grilled chicken, chickpeas, even leftover salmon (a little odd but not bad). Or just serve it on the side with your main.
So, that’s my not-so-secret method for Zesty Tomato Cucumber Avocado Salad. If you have questions, ping me—unless it’s about why my kitchen floor is always sticky. That mystery remains unsolved.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 2 ripe avocados, diced
- ¼ red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
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1In a large salad bowl, combine the cherry tomatoes, diced cucumber, and diced avocados.
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2Add the thinly sliced red onion and chopped fresh parsley to the bowl.
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3In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.
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4Pour the dressing over the salad ingredients and gently toss to combine.
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5Serve immediately as a refreshing side or light main dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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