Description
A fresh and vibrant Cucumber Tomato Avocado Salad featuring crisp cucumber, juicy cherry tomatoes, creamy avocado, and a tangy white balsamic vinaigrette, perfect for a quick and healthy side dish or light meal.
Ingredients
Scale
Salad Ingredients
- 1 cucumber, thinly sliced into half-moons
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 1 small-medium red onion, finely chopped
- 2 tablespoons fresh herbs, chopped (we like chives, parsley, and basil)
Dressing Ingredients
- 3 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon whole grain Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Salad: Add the cucumber, cherry tomatoes, avocado, red onion, and fresh herbs into a large serving bowl.
- Make the Dressing: In a small jar with a tight-fitting lid, combine the white balsamic vinegar, extra virgin olive oil, whole grain Dijon mustard, honey, Italian seasoning, dried garlic powder, salt, and pepper. Shake well until the dressing is emulsified.
- Toss the Salad: Pour as much dressing over the salad as you prefer and gently toss to coat all ingredients evenly. For a more flavorful salad, use all the dressing; for a lighter taste, reserve some dressing and refrigerate it in an airtight container for up to 3 days.
- Serve Immediately: Serve the salad right away to prevent the avocado from browning and enjoy the freshest flavors.
Notes
- Use fresh herbs like chives, parsley, and basil for the best flavor.
- To keep leftover dressing, store it in the refrigerator for up to 3 days.
- Serve the salad immediately after dressing to prevent the avocado from browning.
- You can customize the herbs and adjust the seasoning to suit your taste.
