Description
A fresh and vibrant Cucumber Tomato Avocado Salad featuring crisp cucumber, juicy cherry tomatoes, creamy avocado, and a tangy white balsamic vinaigrette. This easy-to-make salad combines fresh herbs and a flavorful dressing for a light, refreshing dish perfect for quick lunches or as a side for any meal.
Ingredients
Scale
Salad Ingredients
- 1 cucumber, thinly sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 1 small-medium red onion, finely chopped
- 2 tablespoons fresh herbs, chopped (such as chives, parsley, and basil)
Dressing Ingredients
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon whole grain Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the salad: Add all the salad ingredients—cucumber, cherry tomatoes, avocado, red onion, and fresh herbs—to a large serving bowl, ensuring everything is evenly combined.
- Make the dressing: Place all dressing ingredients—white balsamic vinegar, olive oil, Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper—into a small jar with a tight-fitting lid. Shake the jar vigorously until the dressing is fully emulsified and well blended.
- Toss and serve: Pour as much dressing over the salad as desired, then gently toss to coat all ingredients evenly. Serve the salad immediately to prevent the avocado from browning. Any leftover dressing can be stored in the refrigerator for up to 3 days.
Notes
- Use fresh herbs like chives, parsley, and basil for the best flavor.
- Serve immediately to keep avocado vibrant and prevent browning.
- Leftover dressing can be refrigerated for up to 3 days and used for other salads.
- Adjust dressing quantity to taste—more or less depending on preference.
