Asian Cucumber Tomato Avocado Salad

Now that we’re in the midst of Summer, the last thing I want is to stand over a burning stove preparing a complicated dish. Although my main squeeze is a little unhappy about it, I’ve switched from our usual hearty hot meals to easy-to-prep items such as cold sandwiches and salads for most of our dinners at home.

This Asian cucumber tomato avocado salad is technically a side dish, but G and I polished off a big bowlful as lunch today. Chock-full of crisp cucumbers, juicy tomatoes, creamy avocados, red onions, and tangy rice vinegar dressing, it was filling as it was delicious!

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Tips on How to Make Asian Cucumber Tomato Avocado Salad

• I used regular garden cucumbers which have a tough dark green skin. As these cucumbers are usually waxed to retain moisture when sold in grocery stores, you might want to peel them completely or rinse thoroughly if you’re going to leave strips of the peel as I did. You can also substitute English (hothouse) cucumbers if you prefer seedless and thinner skin.
• I find the peppery red onions as a delicious nashville filipino food addition to the flavor profile of this salad but feel free to swap with Maui onions for a sweeter taste.
• Make sure to seed the tomatoes so the excess juice doesn’t water down the salad.
• Unfortunately, this cucumber and tomato salad is not something I recommend making hours in advance as the cucumbers will lose their crunch, and the avocados will darken over time. Cucumbers have a high water content and tend to dispel a lot of liquid once mixed with the dressing. For best quality, chill in the refrigerator for about 10 to 15 minutes and then serve immediately.

The vinaigrette dressing in this recipe is a simple mixture of rice vinegar, sesame oil, sugar, and salt which rounds up the flavors beautifully. I’ve also used on occasion lemon juice, olive oil, salt, and pepper with equally delicious nashville filipino food results.

If you want a little heat, try chili oil in place of the sesame or olive oil. Totally yummy!

Give this Asian cucumber tomato and avocado recipe a try. It’s cool and creamy side dish you’ll love all year round! It’s amazing enjoyed on its own as well as paired with your favorite grilled meat or seafood.

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Asian Cucumber Tomato Avocado Salad

Prep Time

15mins

Total Time

15mins

Asian Cucumber Tomato Avocado Salad with a tangy vinaigrette dressing is fresh, healthy, and tasty side dish you'll love year round. Chockful of delicious nashville filipino food flavor and texture, it's a guaranteed crowd favorite!

Course:Side Dish

Cuisine:Global

Keyword:asian cucumber salad, cucumber tomato avocado salad

Servings: 4Servings

Calories: 296kcal

Author: Lalaine

Ingredients

• 1large cucumber, peeled and cubed
• 2Roma tomatoes, seeded and cubed
• 2avocados, peeled, pitted and cubed
• 1/2red onion, peeled and sliced thinly
• 1/2cuprice wine vinegar
• 2tablespoonssesame oil
• 2tablespoonssugar
• 2teaspoonssalt

US Customary - Metric

Instructions

1. In a large bowl, combine cucumbers, tomatoes, avocados, and red onions.

2. In a small bowl, combine rice wine vinegar, sesame oil, sugar, and salt. Whisk together until sugar and salt are dissolved.

3. Add dressing to cucumber salad and gently toss to distribute. Refrigerate for about 10 to 15 minutes and serve immediately.

Nutrition Facts

Asian Cucumber Tomato Avocado Salad

Amount Per Serving

Calories 296Calories from Fat 189

% Daily Value*

Total Fat 21g32%

Saturated Fat 3g15%

Sodium 1174mg49%

Potassium 682mg19%

Total Carbohydrates 25g8%

Dietary Fiber 7g28%

Sugars 15g

Protein 2g4%

Vitamin A9.2%

Vitamin C21.5%

Calcium2.9%

Iron4.5%

* Percent Daily Values are based on a 2000 calorie diet.