What is a simple dressing for avocado tomato cucumber salad?

A simple dressing consists of olive oil, fresh lemon juice, minced garlic, salt, and black pepper. This combination enhances the natural flavors of the ingredients.

What is the best dressing for egg and avocado salad?

A creamy Greek yogurt dressing with olive oil, lemon juice, and honey is a great choice. It complements the richness of the avocado and eggs.

Do cucumber and avocado go together?

Yes, cucumbers add a refreshing crunch that pairs well with the creamy texture of avocados, creating a perfect balance in the salad.

Is it good to eat avocado and tomato together?

Yes, avocado and tomato are an excellent combination. The acidity of tomatoes balances the creamy texture of avocados, enhancing the overall taste.

Avocado Tomato Egg and Cucumber Salad

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The Avocado Tomato Egg and Cucumber Salad is a refreshing and nutritious dish that combines creamy avocados, juicy tomatoes, protein-rich eggs, and crisp cucumbers. Tossed with a zesty lemon vinaigrette, this salad offers a delightful blend of flavors and textures, making it perfect for a light lunch or a healthy side dish.

Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Scale

For the Salad:

2 ripe avocados, diced
1/2 pound cherry tomatoes, halved
1 cucumber, sliced
1/3 cup red onion, thinly sliced
2 hard-boiled eggs, quartered
Fresh cilantro or parsley, chopped
1 spring onion, sliced

For the Lemon Vinaigrette Dressing:

1/3 cup extra virgin olive oil
Juice of 2 large lemons
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1–2 garlic cloves, minced
Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Salad Ingredients
In a large salad bowl, combine the diced avocados, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, quartered hard-boiled eggs, chopped fresh cilantro or parsley, and sliced spring onion.
Make the Lemon Vinaigrette
In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and freshly ground black pepper until well combined.
Dress the Salad
Pour the lemon vinaigrette over the salad ingredients. Gently toss the salad to ensure all components are evenly coated with the dressing.
Serve Immediately
Once dressed, serve the salad immediately to enjoy the fresh flavors and textures.

Notes

Avocado Selection: Choose ripe but firm avocados to maintain their shape in the salad.
Egg Preparation: For perfectly hard-boiled eggs, place them in a pot of cold water, bring to a boil, then simmer for 9-12 minutes before cooling and peeling.
Customization: Feel free to add other ingredients like feta cheese, olives, or grilled chicken to enhance the salad’s flavor and nutritional profile.
Storage: This salad is best enjoyed fresh. If you need to prepare it in advance, combine all ingredients except the avocados and dressing. Add those just before serving to prevent browning and sogginess.

Author: Chef Ouma
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Approximately 1 cup
Calories: 261
Sugar: 5g
Sodium: 596mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 8g
Protein: 3g
Cholesterol: 8.3mg