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When it’s scorching out and I want something zippy crisp and filling this cucumber tomato avocado bowl is what I whip up. Takes barely any time. Tastes super fresh with every bite. Works great for a quick lunch or brings bright hits of flavor to anything you’re serving on the side.
The first time I made this I’d just gotten inside after baking in the sun. Ever since then, whenever I need something cheerful and fresh, I turn straight to this salad and never look back.
Vibrant Ingredients
- Pepper: gives just the right touch of warmth use freshly ground for best flavor
- Salt: really brings everything to life use a fine sea salt for even seasoning
- Lime juice: a big splash wakes up all the flavors squeeze fresh for a bright kick
- Fresh cilantro: makes it zingy and herby go for greens that look lively
- Red onion: slice it up fine for a subtle bite skip the yellow or white ones here
- Avocado: you want it just soft enough to gently press but not mushy
- Tomatoes: ripe and vibrant add sweetness and color local or vine ones if you can
- Cucumber: the firmer the better for snap and cool crunch
Easy Instructions
- Serve Up:
- Spoon your salad into bowls and enjoy it right away for extra crunch or chill for a bit if you want it colder and the flavors to meld together
- Mix and Taste:
- Now throw in salt and pepper taste as you go so you get the balance you like give everything another gentle mix
- Add the Zing:
- Drizzle fresh lime juice all over, making sure you don’t miss any bits so every scoop is zesty
- Combine the Fresh Stuff:
- Gently mix up all your chopped veggies, cilantro and red onion in a wide bowl be careful with the avocado so it stays in pieces
- Chop and Dice:
- Cut the cucumber, avocado and tomatoes into bite-sized cubes and really finely dice that red onion so it blends in well
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For me avocado totally makes this bowl The smooth texture just ties every flavor together My kids joke it’s just green butter Ever since we had this after a sunny day picnic it’s stuck as our top pick for all those backyard meals
Keeping It Fresh
If you’ve got extras stash them in a sealed container in the fridge Best to eat soon—by tomorrow the avocado gets tired Hold off on adding the avocado til the end for max freshness if you can
Swap Ideas
Not into cilantro? Try parsley for a different taste If red onion’s too much, green onions work fine Lemon juice can pinch hit for lime
Ways to Enjoy
I like piling this bowl high with grilled chicken or fish for light dinners It’s also so good scooped on crusty bread or mixed up with chilled quinoa for extra protein power
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Background & Story
This cool trio of tomato avocado and cucumber pops up everywhere from Mediterranean tables to Latin dishes Many cultures love no-cook summer salads celebrating whatever’s ripe and fresh
Recipe FAQs
- → How do I keep avocado bright and green in this mix?
Right after chopping, toss the avocado chunks in lime juice. The acidity helps keep that fresh color a little longer.
- → Can I prep this dish before serving?
Chop veggies ahead and store them on their own. Just wait to throw everything together and dress it right before you eat for the best crunch.
- → What can I add to boost the protein?
Chickpeas work great, or toss in some grilled shrimp or chicken if you want something more filling.
- → Could I throw in some cheese?
Totally—crumbled feta brings a tangy bite and deeper flavor that goes awesome with the veggies.
- → Any ideas to give this salad a flavor shake-up?
Try fresh herbs like dill or basil, toss in a pinch of chili flakes, or finish with a little olive oil to amp up the taste.