Chilled Cucumber and Tomato Salad with Avocado
This salad features slices of crisp cucumber and ripe tomato combined with creamy avocado, tossed in a citrus-herb dressing. The dish has a fresh, crunchy texture with smooth avocado contrast, presenting a colorful and vibrant appearance.
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.
