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Cucumber Tomato Avocado Salad

A vibrant and refreshing salad made with cucumbers, tomatoes, and creamy avocado, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers Choose firm ones for a refreshing crunch.
  • 2 ripe tomatoes Their juiciness adds a burst of flavor.
  • 1 ripe avocado For creamy richness; can substitute with diced mango.
  • 1/4 medium red onion Finely diced for bite and color.
  • 2 tablespoons fresh cilantro Chopped for a lovely herbal note.
  • 1 medium lime Juiced to brighten the dish; lemon works too.
  • to taste salt and pepper Essential seasonings to enhance all flavors.

Method
 

Preparation
  1. Wash cucumbers and tomatoes under cold water.
  2. Dice both the cucumbers and tomatoes into bite-sized pieces and place them in a large mixing bowl.
  3. Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice it gently and add to the mixing bowl, taking care not to mash it.
  4. Finely chop the red onion and cilantro. Toss them into the bowl with the other veggies.
  5. Squeeze the juice of one lime over the mixture and sprinkle with salt and pepper to taste.
  6. Gently combine everything with a large spoon, keeping the avocado pieces intact.
  7. Let the salad sit for about 5 minutes for the flavors to meld, then serve fresh.

Notes

For variations, consider adding feta cheese or chickpeas for extra protein. A twist is using roasted vegetables for a heartier version. Store leftovers in an airtight container for up to 2 days, adding lime juice to preserve avocado color.