From the Cook
From the Cook
From the Cook
1/4
Avocado Cucumber Tomato Salad
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Instructions
1
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Place the first 3 ingredients in a large bowl.
2
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Whisk the remaining ingredients in a bowl until emulsified.
3
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Pour the dressing over the vegetables and gently toss trying to avoid smashing the avocados.
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Tips & Tricks (5)
- Dice Avocado Last ⏰Cut and add avocado just before serving to prevent browning and maintain its creamy texture and vibrant color.
- Salt the Tomatoes First 🍅Season tomatoes with kosher salt 5-10 minutes before combining to draw out excess moisture and concentrate their sweet, tangy flavor.
- Use Freshly Squeezed Lemon Juice 🍋Always squeeze lemon juice directly before serving rather than pre-juicing, as fresh citrus provides superior brightness and acidity to balance the rich avocado.
- Chill Your Serving Bowl 🥶Refrigerate your bowl beforehand to keep the salad crisp and cool longer, especially important when serving large groups on warm days.
- Balance Oil-to-Acid Ratio 🫒Use a 3:1 ratio of olive oil to lemon juice to ensure the dressing coats ingredients evenly without making the salad overly acidic or greasy.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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