Description
This refreshing Mediterranean-inspired salad combines crisp cucumbers, juicy cherry tomatoes, creamy avocados, and tangy red onions, dressed with a bright lemon and olive oil vinaigrette. It’s a vibrant, nutrient-packed vegan and gluten-free dish perfect for a light lunch or a summer side.
Ingredients
Scale
Vegetables
- 2 large cucumbers, diced
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/4 cup red onion, thinly sliced
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
Garnish
- 2 tablespoons chopped fresh parsley or cilantro
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, diced avocados, and thinly sliced red onion. Ensure the avocado pieces remain intact by handling gently.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil until well emulsified, creating a bright and tangy dressing.
- Toss the Salad: Pour the lemon and olive oil dressing over the mixed vegetables. Gently toss everything together, taking care not to mash the avocado, so the salad maintains a fresh texture.
- Season and Garnish: Season the salad with salt and freshly ground black pepper to taste. Sprinkle the chopped fresh parsley or cilantro evenly over the top for a burst of herbal freshness.
- Serve Immediately: Serve the salad right away to enjoy the freshest flavors and to prevent the avocado from browning.
Notes
- For extra flavor, add crumbled feta cheese or a sprinkle of sumac.
- To keep the avocado fresh longer and prevent browning, add the lemon juice immediately after cutting the avocado.
