Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work fine, but I recommend peeling them first and scraping out the seeds if they're large. The seeds can make your salad watery, and the skin can be bitter.

My avocados aren't ripe enough yet. What can I do?

To speed up ripening, place them in a paper bag with a banana or apple. Check daily - they can go from unripe to overripe quickly! If you're in a pinch, you can make the salad without avocado and add it later when they're ready.

Is there a substitute for balsamic vinegar?

Red wine vinegar with a touch more honey works well. Lemon juice can also be used for a different but equally delicious flavor profile - just adjust the honey to taste.

How can I prevent the avocado from turning brown?

The acid in the balsamic helps prevent browning somewhat, but for best results, add the avocado right before serving. If you're taking this to a gathering, bring the avocado whole and cut it there.

Avocado Cucumber Tomato Salad with Balsamic Vinaigrette Recipe

Description

This refreshing Avocado Cucumber Tomato Salad with Balsamic Vinaigrette is a vibrant mix of ripe avocado, crisp cucumber, juicy cherry tomatoes, and red onion. Tossed in a sweet and tangy balsamic vinaigrette, it’s a quick and easy salad that’s perfect for any occasion. Enjoy this light, nutritious, and colorful dish as a side or on its own!

Ingredients

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Salad

1 lb. cherry tomatoes, halved (about 3 cups)
1 English cucumber, sliced into half moons
1/2 medium red onion, sliced
2 avocados, ripe, chopped

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Prepare the Salad Ingredients
Add the cherry tomatoes, cucumber, red onion, and chopped avocado to a large bowl. Use a gentle hand while adding the avocado to avoid smashing it.
Make the Dressing
In a medium bowl, combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Whisk together until the dressing emulsifies and the ingredients are well blended.
Toss the Salad
Pour the dressing over the vegetables in the large bowl. Stir gently to coat the veggies evenly with the vinaigrette. Be careful not to mash the avocado while mixing.
Serve
Serve the salad immediately for the freshest flavor and texture.

Notes

If preparing in advance, keep the dressing and the salad separate to prevent the avocado from browning. Chop and add the avocado just before serving.
You can customize this salad by adding feta cheese, fresh basil, or even toasted nuts for an extra layer of flavor and texture.
This salad pairs well with grilled dishes, making it a great option for barbecues or picnics.

Nutrition

Serving Size: 1/2 cup
Calories: 110
Sugar: 3g
Sodium: 120mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg