Cucumber Tomato Avocado Salad

A raw avocado is low in fat and carbohydrates and contains a high percentage of water. This fruit is rich in vitamins including vitamins K, C, and E. So, if you count calories 1 avocado (weighing at about 100 grams) is approximately 160 calories. 

You can make this creamy mashed avocado salad with small cherry tomatoes or large beefsteak tomatoes. If you can’t find small grape tomatoes (sometimes called Tomates Raisins), opt for Roma tomatoes that have less pulp than other varieties. 

• English Cucumber: chop 3/4 of an English cucumber or thinly slice 4-5 mini cucumbers. 
• Tomatoes: I used 10 oz of Cherubs salad tomatoes (also known as cherry or grape tomatoes.) You can also quarter Roma tomatoes or beefsteak tomatoes (keep in mind the more tomato pulp the runnier the salad can get.) 
• Green Onions: or scallions are very aromatic and can please the picky eaters who don’t like onions in their salad. 
• Avocados: look for ripe and soft to the touch avocados to make the mash. 
• Sweet Red Bell Pepper: I used a large bell pepper however, my friend typically uses mini peppers that she thinly slices whole. 
• Dressing: the dressing is simply vinegar, avocado oil, salt, and pepper. 

Add avocados right before serving as avocados can discolor easily. You’ll want to invest in a good cutting board and sharp knife to make preparation a breeze. 

1. Chop an English cucumber into 4’s. (Halve it then cut in half again to make triangles.) 
2. Halve the cherry tomatoes. 
3. Thinly slice the scallions and sweet red bell peppers (if using mini bell peppers thinly slice whole, otherwise halve in to 4’s before thinly slicing.)
4. Toss all the chopped veggies into a large salad bowl. 
5. Mash the avocados in vinegar and add to the veggies. Stir in the avocado oil, salt, and pepper.
6. Gently toss until the avocado mash covers the veggies. 
7. Serve. 

• Broccoli Avocado Salad- chop 1/3 head of broccoli. 
• Herby Avocado Salad- add 1/4 cup of chopped cilantro, parsley, or dill. 
• Shrimp Avocado Salad- Add 1 cup of cooked shrimp (coarsely chopped.) 
• Chicken Variation- add 1/2 cup of cooked chicken pieces. 
• Corn Variation: add 1/2 cup of frozen corn kernels or black beans for extra protein.

The best way to serve this salad is with a main dish like grilled chicken and a side of potatoes. Here is a list of ideas:

• Boiled Baby Potatoes with Bacon Butter Sauce
• BBQ Braised Ribs
• Oven-Baked Potato Wedges
• Shrimp Quesadillas
• Salisbury Steak with Mushroom Gravy
• Baked Salmon in the Best Lemon Alfredo Sauce
• Alice Springs Chicken (Outback Copycat)
• Perfect Stovetop Rice

Storing Avocado Salad: Because avocados brown easily it’s best to prepare and make this salad the day of. Once oxygen is exposed to the open flesh of the avocado it starts to discolor into a brown hue that can be very unappetizing. Adding lemon juice or vinegar to avocados can prolong the freshness, but not for too long. 

To Make-Ahead: prepare and chop the ingredients except for the avocados. Keep stored covered in the refrigerator until ready to toss with the dressing and avocado mash. 

Keep leftovers stored in an air-tight container. Salad can keep up to 2 days.