Cucumber Tomato Avocado Salad with Lemon and Cilantro

Name: Cucumber Tomato Avocado Salad with Lemon and Cilantro
Total time: 15 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 cups (300 g) cherry tomatoes, halved; 2 medium English cucumbers, sliced or diced; 2 ripe avocados, diced; 1/4 red onion, thinly sliced; 1/4 cup (10 g) fresh cilantro, chopped; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons extra virgin olive oil; Salt and black pepper, to taste

Wassafatouma

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15 mins

8 Servings

This salad comes together in minutes and pairs crunchy cucumber and juicy tomatoes with creamy avocado. A simple lemon and olive oil dressing keeps the flavors bright. Serve it alongside grilled meat or fish, with tacos, or as a light vegetarian lunch.

Cucumber Tomato Avocado Salad with Lemon and Cilantro

Preparation Steps

1Step 1

Halve the cherry tomatoes and cut the cucumbers into bite-size half-moons or cubes. Slice the red onion as thinly as you can.

2Step 2

Put the tomatoes, cucumbers and onion in a large bowl and add the chopped cilantro.

3Step 3

Halve and pit the avocados, cut the flesh into cubes and add them to the bowl last so they stay intact.

4Step 4

Drizzle over the olive oil and lemon juice, season with salt and pepper, and toss gently with a large spoon until everything is lightly coated.

5Step 5

Taste, adjust the seasoning, and serve straight away while the avocado is bright green.

Tips & Variations

Soak the sliced onion in cold water for 10 minutes and drain it well if you want a milder flavor.
Lime juice can replace the lemon, and parsley or dill works if you don't like cilantro. Crumbled feta makes it more filling.
This salad is best eaten the same day. Cover and refrigerate leftovers for up to 1 day; the avocado will soften and darken a little.

Cucumber Tomato Avocado Salad with Lemon and Cilantro

Preparation Steps

Tips & Variations

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