Is there anything better than a side dish filled with the season’s freshest produce? I don’t think so! This Avocado Cucumber Tomato Salad is the perfect recipe to go along with your grilling this summer!
If you’re like me you’re always looking for a really simple salad to go along with something easy to toss on the grill like a good steak, piece of fish or something a bit more special like Southern Style Pork Tenderloin or Persian Chicken Kabobs. When I walked around the farmers market a few weeks ago I wanted to buy every last heirloom tomato, avocado and Persian cucumber I could find. These are three of the kids favorite vegetables (although they will remind me they’re actually fruits), so we buy and eat them every week, especially this time of year!
The zippy quality of the tomato, with the buttery flavor of the avocado and crunch from the thin skinned Persian cucumber makes one of the most tasty sides you will eat all summer long. All you need to do is hit it with a pinch of salt, a squeeze of lemon juice and touch of olive oil to round it out into a summery creation you can serve a big group or as something quick for lunch or dinner. Plus, it’s pretty easy on the eyes! Look how gorgeous this dish is!
Making side dishes in the summer doesn’t need to be time consuming or difficult especially when you use the simplest of ingredients! Also, bonus points for this dish because you don’t even need to turn on your oven or stove to create it! If you’re looking for more salad and side dishes to make this summer for your backyard barbecues and pool parties, try this Salad Platter, Summer Garden Salad, Tomato Bread Salad, Summer Pasta Salad or Summer Fruit and Mozzarella Salad to name a few.
If you make this I would love to know in the comments below if you did anything to make it your own. Maybe some fresh herbs, cheese or nuts? Let me know!
Avocado Cucumber Tomato Salad
- 4 ripe tomatoes, cut into wedges
- 4 persian cucumbers, sliced into coins
- 2 ripe avocados, cubed
- juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Place the first 3 ingredients in a large bowl.
- Whisk the remaining ingredients in a bowl until emulsified.
- Pour the dressing over the vegetables and gently toss trying to avoid smashing the avocados.
This is my go-to salad. I grew up eating this type of salad with lettuce. I often add spinach and/or feta cheese if I have some. Yum!!
Yes!! Added corn kernels and cooked quinoa! Might add kidney beans or black beans (just a few) next time.