Name: Avocado Cucumber Tomato Salad
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 6 servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Place the first 3 ingredients in a large bowl.

Whisk the remaining ingredients in a bowl until emulsified.

Pour the dressing over the vegetables and gently toss trying to avoid smashing the avocados.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Master Avocado Timing ⏱️
Add diced avocado just before serving to prevent browning and maintain that creamy texture; toss gently with lemon juice immediately to create a protective barrier against oxidation.
Salt the Tomatoes First 🍅
Season tomatoes with kosher salt 10-15 minutes before mixing to draw out excess moisture and concentrate their natural sweetness for deeper flavor.
Chill Your Ingredients ❄️
Keep cucumbers, tomatoes, and avocados refrigerated until the last moment before cutting to maintain crispness and prevent the salad from becoming warm and wilted.
Emulsify Your Dressing 🫒
Whisk lemon juice with olive oil in a separate bowl for 30 seconds before drizzling to create a light emulsion that coats the vegetables evenly rather than pooling at the bottom.
Select Firm Avocados 🥑
Choose avocados that yield slightly to gentle pressure rather than fully ripe ones, as they'll hold their shape better when tossed and provide superior texture contrast to the crisp vegetables.