Cucumber Tomato Avocado Salad
A vibrant no-cook salad blending crisp cucumbers, juicy tomatoes, and creamy avocado with a zesty lemon-olive oil dressing. Inspired by Levantine and Mexican flavors, it’s naturally vegan, gluten-free, and perfect as a side or topping for proteins.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: salads
- Method: No-cook / Chopping
- Cuisine: Levantine/Mexican
- Diet: Vegan, Halal
Ingredients
2 English cucumbers or 4 Persian cucumbers, diced (400g total)
2 cups cherry tomatoes or 3 Roma tomatoes, seeded and diced (300g)
2 ripe avocados, peeled and diced (300g total)
¼ red onion, finely diced (40g; soak in water for 5 minutes to soften)
¼ cup fresh cilantro or parsley, chopped (10g)
3 tablespoons olive oil (45ml)
2 tablespoons fresh lemon juice (30ml; use fresh, not bottled)
½ teaspoon garlic powder
Salt to taste
Freshly ground black pepper
Optional garnishes: extra olive oil, chopped cilantro/parsley, chili flakes
Instructions
Dice cucumbers, tomatoes, and avocados into bite-sized pieces.
In a bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper to make the dressing.
Toss the vegetables with the dressing until evenly coated.
Add chopped herbs and stir gently to distribute.
Soak diced red onion in water for 5 minutes to reduce sharpness, then drain and add to the salad.
Garnish with additional herbs or chili flakes if desired.
Serve immediately or refrigerate for up to 24 hours.
Notes
Soak red onion in cold water to mellow its bite.
Use ripe avocados for the silkiest texture.
Store leftovers in an airtight container for up to 2 days.
Enhance as a meal by adding grilled chicken, tofu, or chickpeas.
For a bolder flavor, add 1 teaspoon sumac or crumbled feta (non-halal if feta is made with animal rennet).