



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)
- 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.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Carb
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.
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