Fresh Cucumber, Tomato & Avocado Salad

This refreshing cucumber, tomato and avocado salad is perfect for anyone who loves fresh, vibrant flavors! Your family and friends will absolutely love this colorful dish at BBQs and summer gatherings. The best part is it comes together in just 20 minutes with simple ingredients you probably already have.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 10 minutes, Total Time: 20 minutes, Serves: 4 people, Yield: 4 cups.

Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 172 Calories, 15g Fat, 11g Carbs, 2g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons of good quality olive oil for the dressing base. This gives the salad that rich, smooth flavor we all love.

Sherry vinegar: Just 1 tablespoon adds the perfect tangy kick to balance all the fresh flavors. If you don’t have sherry vinegar, red wine vinegar works great too!

Orange zest: One teaspoon of fresh orange zest brings such a bright, citrusy pop to this salad. You can use a regular grater or zester for this.

Salt: Half a teaspoon helps bring out all those wonderful flavors in the vegetables.

Honey: Just half a teaspoon adds a touch of natural sweetness that balances the vinegar perfectly.

Ancho chile powder: Half a teaspoon gives the salad a gentle, smoky warmth without being too spicy.

English cucumber: One large cucumber, chopped up, gives you that perfect crunch. English cucumbers are great because they have fewer seeds!

Cherry tomatoes: You’ll need 1 cup of these little beauties, halved. They add such sweet, juicy bursts of flavor to every bite.

Ripe avocado: One perfectly ripe avocado, chopped, makes this salad creamy and satisfying. Pick one that’s firm but gives slightly when pressed.

How to Make Cucumber, Tomato & Avocado Salad

Step 1: Whisk the olive oil, sherry vinegar, orange zest, salt, honey and ancho chile powder together in a large bowl. Make sure everything is well combined and smooth.

Step 2: Add the chopped cucumber to the dressing and toss gently to coat. Cover the bowl and let it marinate for 15 minutes so the cucumber soaks up all those amazing flavors.

Step 3: Fold in the halved cherry tomatoes gently. Then carefully fold in the chopped avocado, being gentle so it doesn’t get mushy.

Step 4: Serve immediately while everything is fresh and crisp. This salad tastes best right after you make it!

Easy and Quick Cucumber, Tomato & Avocado Salad Version

Want to make this even faster? You can skip the marinating time and serve it right away! Just whisk up the dressing, add all the vegetables at once, and give everything a gentle toss. It’ll still taste amazing, just with a slightly lighter cucumber flavor.

Serving Ideas

This fresh salad makes a perfect light lunch or dinner side dish. Serve it alongside grilled chicken, fish, or your favorite protein for a complete meal. It’s also wonderful with some crusty bread or pita chips for scooping!

Storage

This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 1 day. Keep in mind that the avocado might brown slightly, but it’ll still taste great. Give it a gentle stir before serving again.

Substitutions

No sherry vinegar? Red wine vinegar or apple cider vinegar work perfectly! Don’t have ancho chile powder? Try regular chili powder or even a pinch of paprika. You can swap the honey for maple syrup if you prefer, and lime zest tastes amazing instead of orange zest.

Pro Tips

• Perfect Avocado: Choose an avocado that’s ripe but still firm so it holds its shape when you fold it in.
• Cucumber Prep: Pat the chopped cucumber dry with paper towels before adding to prevent watery dressing.
• Make-Ahead Tip: You can make the dressing and prep the cucumber up to 4 hours ahead, then add tomatoes and avocado right before serving.
• Extra Flavor: Try adding fresh herbs like mint, basil, or cilantro for an extra flavor boost!

FAQs

Can I make this salad ahead of time?

You bet! You can make the dressing and marinate the cucumber up to 4 hours ahead. Just add the tomatoes and avocado right before serving to keep everything fresh and prevent the avocado from browning.

What if I don’t like spicy food?

No worries at all! You can leave out the ancho chile powder completely or replace it with a pinch of sweet paprika for color without any heat. The salad will still taste amazing!

Can I use regular cucumbers instead of English cucumbers?

Sure! Regular cucumbers work great too. You might want to peel them and scoop out some of the seeds if they’re particularly large or seedy. English cucumbers just have thinner skin and fewer seeds.

How do I keep the avocado from turning brown?

The acid from the vinegar and orange zest in the dressing actually helps slow down browning! Also, make sure your avocado is ripe but still firm, and fold it in gently at the very end.

I hope you love this fresh, colorful salad as much as my family does! Let me know how it turns out for you and if you try any fun variations. Happy cooking, friend!