Avocado, Tomato and Cucumber Salad
Avocado, Tomato and Cucumber Salad is a fresh, no-cook side dish made with ripe avocados, crisp cucumber, juicy tomatoes, feta cheese, and a light lime dressing—perfect for summer meals and potlucks.
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Servings: 6
Ingredients
Salad
- ½ small red onion thinly sliced
- 1 large English cucumber quartered lengthwise and sliced
- 1 pint cherry tomatoes halved (about 2 cups)
- 2 medium avocados peeled, pitted, and diced
- ⅓ c crumbled feta cheese divided
- ¼ c chopped fresh cilantro or dill
Dressing
- 3 Tbsp fresh lime juice from approximately 2 small limes
- 1 Tbsp extra-virgin olive oil
- 2 tsp honey
- 2 garlic cloves minced (about 1 tsp)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Place the sliced red onion in a small bowl and cover with cold water. Allow to soak for several minutes to reduce sharpness, then drain well and set aside.
- In a small bowl or large measuring cup, whisk together the lime juice, olive oil, honey, minced garlic, salt, and black pepper until well combined.
- In a large mixing bowl, combine the cucumber, cherry tomatoes, diced avocado, half of the feta cheese, and the chopped herbs.
- Add the drained red onion to the bowl. Pour the dressing over the salad and gently toss until evenly coated, taking care not to mash the avocado.
- Sprinkle the remaining feta cheese over the top. Serve immediately or cover and refrigerate for up to 4 hours. Gently stir before serving.
Notes
This recipe is naturally gluten-free. To ensure it remains gluten-free, verify that the feta cheese, honey, and all packaged ingredients are certified gluten-free.