I love summertime because it means fresh ingredients for delicious dishes. I get burned out from steamed and roasted vegetables so it’s really nice when I can make a fresh vegetable dish to go along with lunch or dinner. I love this fresh tomato avocado and cucumber salad – it’s summertime in a bowl! This dish has been all over social media recently and for good reason, it’s delicious! I originally found the recipe from Natasha’s Kitchen but have also seen it on various other blogs.
Of course I had to change it up a bit to what I like, and even after I made it there were still a few changes I would make to the salad before I make it again. One of the best tips I could give you while cooking is to use what you like and don’t use ingredients that you don’t like. That doesn’t mean don’t ever venture out and try new things, but if you know you don’t like strong raw onion flavor, then don’t use raw onion in dishes that aren’t cooked. So I had to take my own advice on this recipe, but we’ll get to that in a minute.
Gather all your ingredients
I used cherry tomatoes since they’re already small and I just had to cut them in half. I like using a mix of the red and yellow because they compliment each other well and it gives the salad a little more color and flavor.
Peel the cucumber and then dice it. I actually didn’t peel my cucumber and the skin ended up being pretty tough which didn’t taste great in the salad, so peel it first!
Dice the avocados and a small amount of onion if you’d like. What I really regret is adding in the onion. The original recipe calls for half a red onion and I used only a quarter, and I wish I had used none. It was very pungent and definitely overwhelmed the dish. Then last but not least pile in a bunch of cilantro, the more the better!
Add in the ingredients for the dressing..
And then toss.
It’s such a pretty salad to serve with all the vibrant colors and it’s so fresh! I will definitely be making this salad often this summer, but without the onion!
- 1/2 pound Red Cherry Tomatoes
- 1/2 pound Yellow Cherry Tomatoes
- 1 medium Cucumber, peeled and diced
- 2 Avocados, peeled and diced
- optional: 1/4 Red Onion, thinly sliced
- 2 Tablespoons Olive Oil
- Juice from half Lemon
- 1/2 bunch Cilantro, chopped
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- Combine ingredients in a large bowl
- Add in the dressing ingredients and then toss