Tomato, Cucumber, and Avocado Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.75 out of 5 stars
(4)
Ingredients
4
- 6 tomatoes, cut into wedges (I like to use red, yellow, and orange)
- 1 English cucumber, cut into slices and then halved
- 1 large avocado, pit removed, peeled, and chopped
- 3 tablespoons thinly sliced red onion
- 1/4 cup chopped basil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- Salt and black pepper, to taste
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Preparation
Step 1
Place the tomatoes, cucumbers, avocado, and red onion in a large bowl.
Step 2
Sprinkle salad with fresh basil.
Step 3
Drizzle balsamic vinegar and olive oil over the salad.
Step 4
Season with salt and pepper, to taste.
Step 5
Serve immediately.
Step 6
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Chef's notes
The salad is best the day it is made, but leftovers can be stored in the fridge for up to 2 days.
If storing, squeeze a little fresh lemon juice over the avocados to prevent browning.
You can wait to add the avocado until ready to serve to be safe.
