Description
A fresh and vibrant Cucumber Tomato Avocado Salad combining crisp cucumber, juicy cherry tomatoes, creamy avocado, and finely chopped red onion, all tossed in a tangy white balsamic dressing with fresh herbs. Perfect for a quick, healthy, and flavorful side dish or light 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 (we like 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
- Combine Salad Ingredients: Add the cucumber, cherry tomatoes, avocado, red onion, and fresh herbs to a large serving bowl, ensuring all ingredients are evenly distributed.
- Prepare Dressing: In a small jar with a tight-fitting lid, combine the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Shake well to emulsify and blend all flavors.
- Toss Salad: Pour as much dressing over the salad as desired and gently toss to coat all ingredients evenly. You can use all the dressing for a more flavorful salad or less if you prefer a lighter taste. Leftover dressing can be refrigerated for up to 3 days.
- Serve Immediately: Serve the salad right away to prevent the avocado from browning and to enjoy the freshest flavors and crisp textures.
Notes
- Use ripe but firm avocado to maintain texture without becoming mushy.
- Adjust the amount of dressing to taste; some prefer a light coating while others like a more dressed salad.
- Store leftover dressing in the refrigerator for up to 3 days.
- Serve immediately after dressing to prevent avocado discoloration.
