Ingredients
Vegetables and Herbs
- 1 lb Roma tomatoes, chopped
- 1 English cucumber, sliced
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 1/4 cup chopped cilantro (about 1/2 bunch)
Dressing and Seasoning
- 2 Tbsp extra virgin olive oil or sunflower oil
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
- Combine Ingredients: Place the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl, ensuring all fresh ingredients are evenly combined.
- Add Dressing: Drizzle the salad with 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Toss gently but thoroughly to coat all the salad ingredients evenly without mashing the avocado.
- Season and Serve: Just before serving, sprinkle the salad with 1 teaspoon of sea salt (or 3/4 teaspoon table salt) and 1/8 teaspoon of freshly ground black pepper. Toss lightly once more to distribute the seasoning evenly, then serve immediately for optimum freshness.
Notes
- Use ripe avocados and tomatoes for the best flavor and texture.
- For a spicier kick, add a pinch of red chili flakes or diced jalapeño.
- This salad is best served fresh; avoid making it too far in advance to prevent the avocado from browning.
- Substitute cilantro with fresh parsley or basil for a different herbaceous note.
- Sunflower oil can be used instead of olive oil if preferred for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
