This Cucumber Tomato Avocado Salad is a simple, luscious summer plate of mixed greens. It’s crunchy, new, and made with ordinary fixings. It’s a family top. Only a couple of normal fixings make this vivid and sound goodness. This serving of mixed greens is unbelievably simple to make and it is the ideal side to practically any dish. Hone your blades and how about we begin cleaving!


This plate of mixed greens is so exceptional to me, because:

It’s overflowing with flavor! The mix of crunchy cucumbers, succulent tomatoes, and smooth avocados works truly extraordinary. New cilantro, lemon juice, and olive oil make an awesome dressing.

It’s very simple to make! Just generally slash the veggies, shower with olive oil, press some lemon squeeze, and add some salt and pepper. Done!

I generally have the fixings at home. We are developing cucumbers and tomatoes, so we appreciate a pleasant gather throughout the mid-year. Avocados are one of my most loved nourishments, so I generally have them close by.

It’s solid. This serving of mixed greens is stacked with nutrients and supplements.


This Cucumber Tomato Avocado Salad makes an extraordinary side dish for basically any supper. It’s excellent with the entirety of the new tones and flavor, and it’s consistently a group pleaser.

Instructions to STORE THIS SALAD

This is one of those plates of mixed greens that are best consumed right. It can keep awake to six hours in the fridge. Keep it longer and the avocados begin getting dull, and the tomatoes and cucumbers will begin delivering water, so it won’t look engaging by any means. Simply make as much as you are wanting to eat.


On the off chance that you need to add more flavors and serve this plate of mixed greens as a full feast, you can simply add some flame-broiled chicken or shrimp on top. I love adding feta cheddar to this plate of mixed greens also.

Cucumber Tomato Avocado Salad ingredients

  • 3 little avocados
  • 5 little cucumbers
  • 12 oz. grape or cherry tomatoes
  • 1/2 pack cilantro around 1/4 cup
  • 2 tbsp. lemon juice
  • 2 tbsp. additional virgin olive oil
  • 1 tsp. ocean salt
  • 1/2 tsp. dark pepper


  1. Wash the vegetables and cut them into scaled-down pieces. Spot them in a medium bowl.
  2. Finely hack the cilantro and add to the vegetables.
  3. Add the lemon juice, olive oil, salt, and pepper. Throw tenderly to consolidate. Serve right away.

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