Cucumber tomato and avocado salad
Tomato cucumber salad stays fresh for a couple of days in the refrigerator, so it can be made earlier and stored in the fridge to enjoy later.
Equipment
Ingredients
- 1 large size / 1 large size Cucumber sliced 1/4 inch thick and halved
- 3 small size / 3 small size Tomatoes quartered
- 1 medium size / 1 medium size Ripe avocado cut into small pieces
- ½ / ½ Red onion sliced
- 2 tbsp / 29.57 g Fresh coriander chopped
- 2 tbsp / 29.57 ml Fresh lemon juice
- 1 tbsp / 14.79 ml Olive oil
- ½ tsp / 2.46 g Salt
- ½ tsp / 2.46 g Black pepper
Instructions
- Add cucumbers, tomatoes, avocado, onion, and coriander to a large bowl. Then add the lemon juice and olive oil, sprinkle with salt and pepper. Gently mix everything until combined.
- Serve immediately or cover the bowl with plastic wrap and refrigerate for up to 24 hours.
