Description
Zesty tomato avocado salad brings Mediterranean freshness to your plate with crisp vegetables and creamy textures. Summer’s perfect light meal combines ripe ingredients for a quick, delightful dining experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cucumber, diced (English or Persian cucumbers)
- 2 cups cherry or grape tomatoes, halved
- 2 ripe avocados, diced
- ¼ cup red onion, finely sliced
Herb and Seasoning Ingredients:
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Dressing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (or lime juice)
- 1 teaspoon red wine vinegar
Instructions
- Carefully chop the cucumber into uniform cubes, ensuring each piece is roughly the same size for consistent texture and appearance.
- Slice tomatoes into delicate halves, removing any excess seeds to prevent the salad from becoming watery.
- Carefully dice the ripe avocado into neat, bite-sized cubes, maintaining their structural integrity to prevent mashing.
- Thinly slice the red onion into translucent, delicate rings that will provide a sharp, aromatic contrast to the other ingredients.
- Finely chop fresh parsley or cilantro to release their vibrant herbal essence and distribute evenly throughout the salad.
- In a separate small vessel, craft the dressing by whisking together extra virgin olive oil, freshly squeezed lemon juice, tangy red wine vinegar, and finely minced garlic.
- Season the dressing with a precise blend of salt and freshly cracked black pepper, tasting and adjusting to achieve perfect balance.
- Gently cascade the dressing over the prepared vegetables, using a soft folding motion to coat each ingredient without crushing the delicate avocado pieces.
- Allow the salad to rest momentarily, enabling the flavors to meld and intensify before serving at room temperature.
- Present immediately as a refreshing side dish or light, nutritious meal, garnishing with additional herbs if desired.
Notes
- Choose ripe but firm avocados to prevent mushy texture and maintain the salad’s integrity.
- Dice ingredients uniformly for consistent flavor and attractive presentation.
- Prepare the salad just before serving to keep vegetables crisp and prevent avocado from browning.
- Substitute cilantro with parsley for a milder herb flavor or if you dislike cilantro’s strong taste.
- Use extra virgin olive oil for a richer, more authentic dressing that enhances the fresh vegetable flavors.
- Add a sprinkle of feta cheese or toasted pine nuts for additional protein and interesting texture.
- For a low-carb version, increase the quantity of vegetables and reduce onion amount.
- Chill ingredients beforehand for a refreshing summer salad that’s cool and invigorating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg