Asian Cucumber Tomato Avocado Salsa with tangy vinaigrette dressing makes a delicious side dish you will love all year. It’s packed with delicious flavor and texture. This is a crowd favorite.
Although technically, this Asian cucumber tomato avocado salad can be considered a side dish for lunch, we ate a large bowl as a main course today. It was as filling and delicious as it looked!
Ingredients
- Cucumbers – This recipe calls for regular garden cucumbers with rough, dark green skin. If you prefer a thinner, seedless skin, you can substitute English (hothouse) cucumbers.
- For a juicy and sweet taste, use Roma or Plum tomatoes.
- Avocados- My favorite avocado variety is the Hass variety, which has a rich flavor and a very creamy texture
- This salad is enriched with red onions and onions. You can also substitute Maui onions for a sweeter taste.
Asian Vinaigrette Dressing
- The Asian-style vinaigrette dressing contains simple ingredients like rice vinegar, sesame oils, sugar, salt, and garlic. This adds a beautiful depth to the flavors. With equally delicious results, I have also used lemon juice and olive oil with salt, pepper, and salt.
- Chili oil can be used in place of sesame oils if you like heat. Olive oil or plain canola oils can achieve a neutral flavor.
These are some helpful tips!
- Cucumbers with thick skins tend to be waxed to retain moisture. If you plan to keep decorative pieces peeling, it is best to either peel the whole thing or rinse them thoroughly.
- Seed the tomatoes, so the extra juice doesn’t make the salad watery.
- To slow down the browning process, drizzle avocados with lemon juice.
How to prepare ahead?
This vegetable salad is not something you should make hours ahead of time. The cucumbers will lose their crunch, and the avocados will turn brown over time. Cucumbers are high in water and can disperse a lot of liquid when mixed with the dressing.
You can prepare it ahead of time by storing the dressing and vegetables in separate containers. Then, toss them together right before you serve. To ensure the best quality, let it chill in the fridge for 10 to 15 minutes before serving.
This Asian cucumber tomato and the avocado recipe is worth a try. This side dish is healthy, delicious, and easy to prepare. You can enjoy it individually or pair it with seafood and grilled meats.
Asian Cucumber Tomato Avocado Salad Recipe
Avocado, Tomato, and Cucumber Salad with Asian Vinaigrette Dressing are full of fresh flavors and texture. It’s like having a party in the mouth! This side dish is delicious and healthy, which you will love all year!
Ingredients
- One large cucumber, peeled & cubed
- 2 Roma tomatoes, seeded & cubed
- 1/2 cup rice wine vinegar
- 2 tablespoons sesame oils
- 1/2 Red onion, peeled thinly and sliced
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 avocados peeled, pitted, and cubed
Cooking Steps & Instructions
- Combine cucumbers, tomatoes, and red onions in a large bowl.
- In a small bowl, combine rice wine vinegar, sesame oils, sugar, and salt.
- Mix until sugar and salt dissolve.
- Mix the dressing into the cucumber salad. Toss gently until it is evenly distributed.
- Allow to cool for 10 to 15 minutes, then serve immediately.
Notes
- Cucumbers with thick skins tend to be waxed to retain moisture. If you plan to keep decorative pieces peeling, it is best to either peel the whole thing or rinse them thoroughly.
- Seed the tomatoes, so the extra juice doesn’t make the salad watery.
- To slow down the browning process, drizzle avocados with lemon juice.
Nutrition Information
Calories: 296kcal. Carbohydrates 25g. Protein: 2g. Fat: 21g. Saturated Fat 3g. Sodium: 1174mg. Potassium 682mg. Fiber 7g. Sugar: 15g. Vitamin A:460IU. Vitamin C: 17.7mg. Calcium: 29mg. Iron: 0.8mg.
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