Cucumber Tomato Avocado Salad Recipe

This cucumber tomato avocado salad recipe by Natashas Kitchen is to die for! You can taste the freshness and depth of flavors from each bite. It’s tangy, sweet, citrusy, nutty, and a bit spicy because of the onions. There’s nothing more you can ask for in this quick and easy side dish. You can eat it with chicken, fish, tortilla chips, or just on its own. I make sure I prepare a ton of this when we have gatherings at home because it gets finished quickly.

Ingredients:

• 1 lb of Roma tomatoes (chopped into small pieces)
• 1 English cucumber (cut into half then sliced)
• 1/2 medium red onion (sliced)
• 2 avocados (diced)
• 2 tablespoons of extra virgin olive oil or sunflower oil
• 1 medium lemon
• 1/4 cup cilantro (chopped)
• 1 teaspoon of sea salt or 3/4 teaspoon of table salt
• 1/8 teaspoon of black pepper

Note: if you don’t like cilantro, you can use dill as a substitute

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Instructions:

Step 1:

Prepare all of the ingredients. Chop the Roma tomatoes into small pieces. Cut the English cucumber in half, then slice them into thin pieces. Do the same with the medium red onion. For the avocados, dice them into small pieces. Lastly, chop the cilantro.

Step 2:

In a large bowl, add chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro in a large salad bowl. Mix everything until well combined. You can use two spoons to toss everything together.

Step 3:

Squeeze the lemon until you have about 2 tablespoons. Make sure to remove the seeds, then pour them into the salad. This keeps the avocado from browning because it is full of ascorbic acid. Next, drizzle the salad with 2 tablespoons of olive oil. Toss gently to combine. Just before serving, season it with 1 teaspoon of sea salt and 1/8 teaspoon of black pepper. Toss to combine.

Step 4:

Serve it while freshly made. Enjoy!

Cucumber Tomato Avocado Salad Recipe