Why I Keep Coming Back to This Salad
It’s not just about bright colors or fresh flavors. I’ve started noticing how this combo mirrors that weird, unbothered confidence I get right after waking up. Crunching into chilled cucumber and the pop of ripe tomato reminds me of slipping into a favorite old T-shirt — simple, familiar, real.
Right now, I can’t shake the feeling that, with everyone rushing around, this salad’s at the perfect crossroad — easy enough to throw together but sneaky enough to make you pause mid-bite. The creamy avocado does something happily disrupting to the overall texture, almost like sneaking a bit of luxury into your day.
Why I Love This Recipe
- Because it’s unexpectedly grounding. Fresh veggies and creamy avocado are like a small, quiet rebellion against the chaos of everything.
- It’s a reminder that sometimes the simplest flavor combos turn out to be the most satisfying. No bells and whistles needed.
- It reminds me of lazy summer weekends — everything in slow motion, the kind of meal you forget to overthink.
- The smell of chopped herbs and citrus from the dressing just hits that sweet spot of refreshing.
- It’s got this weird balance of comfort and freshness that keeps pulling me back to the cutting board.
Some days, I think I prefer salads that surprise me with their quiet confidence. This one is definitely trying to do that.

Chilled Cucumber and Tomato Salad with Avocado
Equipment
- Chef’s knife
- Cutting board
- Lemon Juicer
- Mixing bowls
- Measuring spoons
Ingredients
- 1 large cucumber preferably English cucumber, sliced thin
- 2 medium ripe tomatoes chopped into wedges
- 1 large avocado pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice about half a lemon
- 1 teaspoon honey or agave syrup
- 1 tablespoon fresh chopped herbs such as parsley, cilantro, or basil
- to taste salt and pepper
Instructions
- Using a chef's knife and cutting board, thinly slice the cucumber and chop the tomatoes into wedges. Place both in a large mixing bowl.
- Cut the avocado in half, remove the pit, and slice into thin pieces. Gently fold the avocado into the bowl with cucumber and tomatoes, trying to keep the slices intact for visual appeal.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, honey, and chopped herbs until well combined and slightly emulsified. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and gently toss to coat everything evenly, ensuring the avocado remains in slices and the dressing is absorbed.
- Transfer the salad to a serving platter or individual bowls. Garnish with extra herbs if desired. Serve immediately, ensuring the salad remains chilled and fresh.
It’s strange how something so simple can stick in your mind. Maybe it’s the way the cool crunch contrasts with the smoothness of the avocado. Or maybe it’s just that my kitchen needed a reminder that good enough is often just right.