Cucumber Tomato Avocado Salad

# What You'll Need:

01 - 1 large cucumber, diced

02 - 2 cups cherry tomatoes, halved

03 - 2 ripe avocados, diced

04 - 1/4 small red onion, finely sliced

05 - 2 tablespoons fresh parsley, chopped

06 - 3 tablespoons extra-virgin olive oil

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 teaspoon Dijon mustard

09 - 1/2 teaspoon sea salt

10 - 1/4 teaspoon freshly ground black pepper

01 - In a large bowl, combine the diced cucumber, cherry tomatoes, avocado, red onion, and parsley.

02 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

03 - Pour the dressing over the salad ingredients and gently toss to combine without mashing the avocado.

04 - Taste and adjust seasoning if needed.

05 - Serve immediately for the freshest texture.

01 -

It comes together in 15 minutes, which means you can make it while your coffee is still hot.
The lemon dressing wakes up every ingredient without overpowering them, letting each flavor stay honest.
Avocado and cucumber together create this creamy-crisp texture that somehow feels both indulgent and light.

02 -

If you add the avocado too early, it will brown where it's been cut, and no amount of lemon juice completely stops that chemical process—fold it in right before serving or keep it separate and let people add their own.
The dressing needs to actually emulsify, which means whisking it properly; a dressing that's just oil and lemon sitting separately tastes greasy and incomplete.

03 -

Pat your vegetables completely dry before cutting them; moisture is the enemy of crispness and the friend of soggy salad.
If you're making this ahead and need it to travel, keep the avocado whole or sliced but wrapped in plastic until you're ready to serve, and pack the dressing separately so the vegetables stay crisp.