Ingredients
Method
- Rinse the cucumbers, tomatoes, and cilantro under cool water. Pat dry with a clean kitchen towel.
- Cut the cucumbers into bite-size half-moons or cubes. Halve the grape tomatoes. Dice the avocados into similar-sized chunks. Place everything in a large mixing bowl.
- Chop the cilantro finely and add it to the bowl with the vegetables and avocado.
- Drizzle the lemon juice and olive oil over the salad. Sprinkle with salt and pepper. Toss very gently with a spatula until just combined, being careful not to mash the avocado.
- Taste and adjust seasoning if needed. Serve immediately for the freshest texture and flavor.
Nutrition
Notes
For extra brightness, add a splash of red wine vinegar. If you don't have Meyer lemons, regular lemons work fine. This salad is best eaten right away; leftovers will keep in the fridge for up to 1 day but the avocado will brown. To make ahead, prep the vegetables and dressing separately and combine just before serving. Use ripe but still-firm avocados so they hold their shape. Adjust salt to your preference – start with 1/2 tsp and add more as needed.
