This bright and refreshing salad is like a little bowl of sunshine—it’s my go-to when I want something light, crisp, and totally satisfying. Between mom life and dinner duty, I love how it comes together in minutes but still feels like a treat. And that lemon vinaigrette? It’s zingy, zesty magic that pulls everything together beautifully.
Why You’ll Love This Recipe
Picture this: juicy tomatoes, crisp cucumbers, creamy avocado, and a lemony kick that makes every bite burst with freshness. Whether you’re tossing this together for lunch or serving it alongside grilled chicken, it’s a simple dish that tastes anything but ordinary.
- Ready in under 15 minutes—hello, speedy supper solution!
- Perfect for warm weather or anytime you need something light and bright.
- Naturally gluten-free, dairy-free, and totally delicious.
- Customizable with whatever fresh herbs or veggies you have on hand.
Ingredients Breakdown
Essentials
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- 2 ripe avocados, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- Juice of 1 large lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly cracked pepper to taste
Pro Tips
- Use ripe-but-firm avocados so they hold their shape without turning mushy.
- English cucumbers are great here—less seedy and super crisp.
- Add a pinch of crushed red pepper flakes if you like a little heat.
Step-by-Step Instructions
- Start by making the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified. Set aside.
- In a large mixing bowl, combine the halved cherry tomatoes, chopped cucumber, sliced red onion, and chopped herbs.
- Gently fold in the diced avocado—it’s the creamy star, so be gentle to keep the pieces intact!
- Drizzle the lemon vinaigrette over the salad and toss gently to coat. Taste and adjust seasoning if needed.
- Serve immediately for the freshest flavor, or chill for 10–15 minutes if you prefer it extra cool and crisp.
Chef’s Tips and Tricks
- Toss the avocado in a little lemon juice before adding to the salad to prevent browning.
- Make the dressing ahead—store it in a jar in your fridge for up to a week!
- If you’re meal prepping, store the avocado separately and add just before serving.
Recipe Variations and Serving Suggestions
- Add crumbled feta or goat cheese for a creamy, tangy boost.
- Sprinkle with toasted pine nuts or sunflower seeds for crunch.
- Swap lemon for lime juice and cilantro for a Mexican-inspired twist.
- Serve alongside grilled chicken, salmon, or shrimp for a complete meal.
- Make it a meal by serving over quinoa or mixed greens.
FAQs
Can I make this salad ahead of time?
Sort of! You can chop the veggies and make the dressing ahead, but wait to add the avocado and toss everything together right before serving to keep it fresh and vibrant.
How do I store leftovers?
Store in an airtight container in the fridge for up to one day. Just keep in mind the avocado may brown a bit, though it’ll still taste great.
Can I use bottled lemon juice?
Fresh lemon juice makes the flavor pop—but if you’re in a pinch, bottled will work in a 1:1 swap. Just be sure it’s 100% lemon juice, without sweeteners.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- 2 ripe avocados, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup cilantro or parsley, chopped
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions:
- Whisk together lemon juice, olive oil, mustard, salt, and pepper.
- Combine tomatoes, cucumber, onion, and herbs in a bowl.
- Gently fold in avocado.
- Drizzle with dressing, toss gently, and serve.
Did you make this salad? I’d love to see your twist on it! Tag me @thekitchensaid on Instagram and don’t forget to leave a review or comment below—your feedback always makes my day!
