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salad in a bowl with wooden spoon in salad.
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4.97 from 32 votes

Avocado Tomato Salad

Made with cucumbers, tomatoes, and avocados mixed in with a unique and flavorful dressing. Perfect for the summer!
Prep Time14 minutes
Cook Time1 minute
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 Servings
Author: Rena

Ingredients

  • 1 Large Cucumber halved lengthways and sliced
  • 4 Vine-ripened tomatoes cut into wedges
  • ½ large Red onion sliced thinly, or one small
  • 1 large Avocados or 2 medium, diced

DRESSING

  • 1/4 Cup Red wine vinegar
  • 1 teaspoon Lemon juice freshly squeezed if possible
  • 1 teaspoon Garlic minced
  • 1 tablespoon Honey or agave
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoon Dried oregano
  • 1/4 Cup Extra-virgin olive oil
  • Salt and Pepper to taste

Instructions

  • Chop all 4 Vine-ripened tomatoes , the 1 Large Cucumber, the ½ large Red onion, and the 1 large Avocados into quarter or small bite sizes.
    Chopped veggies on a cutting board.
  • Place all chopped veggies in a large mixing bowl.
    all veggies placed in a large wooden bowl.
  • In another bowl or mason jar, whisk together the dressing ingredients to combine. ( 1/4 Cup Red wine vinegar, 1 teaspoon Lemon juice, 1 teaspoon Garlic, 1 tablespoon Honey, 1 teaspoon Dijon mustard, 1 ½ teaspoon Dried oregano, 1/4 Cup Extra-virgin olive oil, and Salt and Pepper to taste)
    Salad dressing ingredients mixed in a mason jar. Hand-holding jar.
  • Pour the dressing over the chopped veggies in the bowl.
    Hand-holding mason jar with salad dressing, pouring it.
  • Use a silicone spatula or wooden spoon to mix the salad ingredients with the dressing to combine
    Wooden spoon in salad bowl before mixing.
  • Taste and adjust salt if needed and serve
    salad ingredients mixed together in a wooden bowl.

Video

Notes

  • You may use cherry tomatoes instead
  • English or Persian Cucumbers work
  • The honey added can be optional. In the initial video, I used sugar, but honey and agave taste just as great, and I have updated the recipe to use honey instead.
  • Storing: Place leftovers in a sealed container in the fridge for two days. The avocados will change color slightly.

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 659mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 25.7mg | Calcium: 37mg | Iron: 1mg