Ingredients
Method
- Place the ripe tomatoes, Persian cucumbers, and cubed ripe avocados in a large mixing bowl.
- In a separate small bowl, whisk together the lemon juice, olive oil, and kosher salt until well emulsified.
- Pour the dressing over the vegetables and gently toss, being careful to avoid smashing the delicate avocado cubes.
- Serve immediately for the best freshness and flavor.
Notes
- For the creamiest avocado salad, ensure your avocados are ripe but still slightly firm to prevent them from becoming mushy when tossed.
- To prevent the avocado from browning if making ahead, add an extra squeeze of lemon juice, which acts as a natural antioxidant.
- Make-ahead tip: Prepare the vegetables and dressing separately. Combine them just before serving for optimal freshness and texture. Store cut vegetables and dressing in airtight containers in the refrigerator for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent the avocado from browning if making ahead, add an extra squeeze of lemon juice, which acts as a natural antioxidant.
- Make-ahead tip: Prepare the vegetables and dressing separately. Combine them just before serving for optimal freshness and texture. Store cut vegetables and dressing in airtight containers in the refrigerator for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.