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 fresh ingredients: Place the chopped Roma tomatoes, sliced English cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl ready for mixing.
- Dress the salad: Drizzle 2 tablespoons of extra virgin olive oil and 2 tablespoons of freshly squeezed lemon juice over the salad ingredients. Toss gently to combine all ingredients evenly without mashing the avocado.
- Season and serve: Just before serving, sprinkle 1 teaspoon of sea salt and 1/8 teaspoon of black pepper over the salad, then toss gently once again to distribute the seasoning throughout.
Notes
- For best results, use ripe but firm avocados to maintain texture.
- Adjust salt and lemon juice according to taste preferences.
- Serve immediately after adding salt and pepper to avoid avocado browning.
- This salad pairs well with grilled meats or as a refreshing side dish.
- Sunflower oil can be substituted for olive oil if preferred or if a milder taste is desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
