Recipe Sheet
Cucumber Tomato Avocado Salad
A fresh, crunchy salad of cucumber, tomato, onion, creamy avocado, and feta — tossed with olive oil, lemon juice, salt, and pepper. Light, juicy, and perfect as a side or a quick bowl on its own.
Ingredients
Serves 2–3.
- 1 large cucumber, chopped
- 1 medium tomato, chopped
- 1 small onion, thinly sliced
- 1 ripe avocado, chopped
- 1/4 cup feta cheese, crumbled or chopped
- 2 tbsp fresh coriander, finely chopped
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice, or to taste
- Salt, to taste
- Black pepper, to taste
Method
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Chop the cucumber, tomato, onion, and avocado into bite-sized pieces.
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Add the cucumber, tomato, onion, avocado, feta, and chopped coriander to a mixing bowl.
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Drizzle the olive oil and squeeze the lemon juice over the salad. Add salt and black pepper.
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Gently toss everything together — mix lightly so the avocado stays in pieces and doesn’t get mushy.
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Taste and adjust lemon, salt, or pepper if needed.
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Serve immediately while the salad is fresh and crunchy.
Notes: Add the avocado towards the end so it keeps its shape. Feta is already salty, so add salt slowly and taste before adding more. This salad tastes best fresh — cucumber and tomato release water if it sits too long. If making ahead, chop the vegetables first and add the avocado, lemon juice, olive oil, salt, pepper, and coriander just before serving.
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