Cucumber Avocado Tomato Salad is a fresh healthy summer salad recipe that will hit your palette in all the right ways. You can grab a fork and dig in pretty quickly or take the tangy bites of tomatoes, cucumber and avocado and throw on top of a taco for a seriously tasty (and restaurant quality) meal.
Chop up 1 pound of fresh Roma tomatoes in bite sized pieces.
Peel and chop 2 ripe avocados into bite sized pieces.
Slice and quarter 1 cucumber. If you like, remove skins.
Slice red onion pieces into size perfect for a salad. If you like less "spicy", chop smaller pieces over larger.
Prep Salad Dressing
Combine two tablespoons of olive oil, 2 tablespoons of fresh lemon juice, salt and pepper. Whisk until combined.
Immediately pour vinaigrette dressing all over the salad and gently toss until every ingredient is coated and shiny.
Add freshly chopped cilantro and toss to combine once more.
Serve instantly to avoid any dressing settling.
Please note that you can store this salad in the fridge, however avocado doesn't always stake kind to the fridge and once cut, oxidizes brown. This will not change flavor but wont look as attractive. This salad is best eaten fresh and can keep about 1-2 days.