Tomato Cucumber Avocado Salad Recipe

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the salad.

Cucumber: Provides a refreshing crunch and balances the creaminess of the avocado.

Avocados: Adds a rich, creamy texture and healthy fats to the salad.

Red onion: Offers a sharp, tangy flavor that complements the other ingredients.

Olive oil: A healthy fat that helps to meld the flavors together.

Lemon juice: Adds a zesty, fresh acidity that brightens the salad.

When preparing the avocados, cut them just before adding to the salad to prevent browning. To enhance the flavor, let the red onion sit in the lemon juice for a few minutes before mixing it with the other ingredients. This will mellow the sharpness of the onion and infuse a subtle citrus note throughout the salad.

• cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them an excellent alternative.

• cherry tomatoes - Substitute with red bell peppers: They add a different crunch and sweetness, providing a unique twist to the salad.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good replacement.

• cucumber - Substitute with celery: Celery adds a crisp texture and a slightly different flavor profile, but still works well in salads.

• avocados - Substitute with mango: Mango provides a creamy texture and a sweet flavor, offering a refreshing change.

• avocados - Substitute with hard-boiled eggs: They add a creamy texture and a different kind of richness to the salad.

• red onion - Substitute with green onions: Green onions have a milder flavor and add a nice color contrast.

• red onion - Substitute with shallots: Shallots offer a sweeter and more delicate flavor, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, making it a suitable replacement.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: It offers a tangy flavor that can mimic the acidity of lemon juice.

• To keep your tomato cucumber avocado salad fresh, store it in an airtight container. This helps to maintain the crispness of the cucumber and the juiciness of the cherry tomatoes.
• Place the container in the refrigerator. The cool temperature will help preserve the avocados and prevent them from browning too quickly.
• If you plan to store the salad for more than a day, consider adding the avocados just before serving. This will ensure they remain fresh and vibrant.
• For an extra layer of protection, you can press a piece of plastic wrap directly onto the surface of the salad before sealing the container. This minimizes exposure to air and helps keep the ingredients fresh.
• Avoid freezing the salad. The texture of the cucumber, tomatoes, and avocados will be compromised, resulting in a mushy and unappetizing dish.
• If you must prepare the salad in advance, you can chop the tomatoes and cucumber ahead of time and store them separately. Add the avocados and red onion just before serving, along with the olive oil and lemon juice dressing.
• Remember to season the salad with salt and pepper just before serving to maintain the best flavor and texture.

• First and foremost, it's important to note that avocados don't reheat well due to their creamy texture. For the best experience, consider removing the avocados before reheating and adding fresh ones afterward.
• If you must reheat the entire salad, use a low and slow method to maintain the integrity of the vegetables. Preheat your oven to 250°F (120°C). Spread the salad evenly on a baking sheet and cover it with aluminum foil. Warm it for about 10-15 minutes, checking occasionally to ensure the tomatoes and cucumbers don't become too mushy.
• Alternatively, you can use a microwave, but be cautious. Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on low power for 1-2 minutes, stirring halfway through. This method is quicker but may affect the texture of the avocados and cucumbers.
• For a fresher taste, consider reheating only the tomatoes and red onion mixture. Warm them in a skillet over medium heat with a small amount of olive oil for about 3-5 minutes. Then, mix them back with the chilled cucumbers and freshly diced avocados.
• If you prefer a cold salad, simply refresh the flavors by adding a bit more lemon juice and olive oil before serving. This can help revive the taste without the need for reheating.

• Mixing bowl: A large bowl to combine all the salad ingredients together.

• Chef's knife: A sharp knife to dice the cucumber, avocados, and finely chop the red onion.

• Cutting board: A sturdy surface to safely chop and dice the vegetables and avocados.

• Measuring cups: To measure out the 2 cups of cherry tomatoes.

• Measuring spoons: To measure the 2 tablespoons of olive oil and 1 tablespoon of lemon juice.

• Salad tongs: To gently toss the salad ingredients together without mashing the avocados.

• Serving bowl: A nice bowl to present and serve the finished salad.

Prep ingredients ahead: Chop the cucumber, halve the cherry tomatoes, and dice the avocados in advance. Store them in airtight containers in the fridge.

Use a mandoline: Speed up the process by using a mandoline slicer for the cucumber and red onion.

Opt for pre-cut: Purchase pre-cut avocados and cherry tomatoes from the store if available.

Mix dressing separately: Combine olive oil and lemon juice in a small jar and shake well. This can be done ahead and stored in the fridge.

Batch cooking: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.