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Italian Avocado Cucumber Tomato Salad is a fresh and delicious salad filled with avocado, tomato, red onion, cucumber and mozzarella cheese balls. Tossed in a tangy lemon Italian glaze and topped with feta cheese, you won’t be able to get enough!
Last week I had one of my BFF’s from Chelsea’s Messy Apron come and hang out with me in my kitchen and we made this amazing salad together. We both love a good salad. This salad was inspired by one of my favorites on the blog, this Avocado, Tomato and Cucumber Arugula Salad. We had so much fun making this salad and letting our kids play together outside in the beautiful spring weather.
I love the salad that this one was inspired by, but I think this took the spot as my new favorite. This one has an Italian twist to it. I still kept all of the delicious veggies involved. Including avocado, cucumber, red onion, tomato, but I added mozzarella balls. Those things are my favorite and added the perfect touch to this salad.
This salad came together great and all of the flavors came together perfectly. Not only does this salad make a beautiful and vibrant presentation, it gets tossed in a delicious tangy lemon Italian glaze. It had so many fresh flavors inside. It became an instant favorite and I couldn’t seem to get enough of it. Put this on your list for a must try salad. You won’t regret it!
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Italian Avocado Cucumber Tomato Salad
Ingredients
- 2 cups diced avocados, about 2 large avocados
- 2 cups sliced English cucumber, about 1 medium cucumber
- 2 ½ cups diced Roma tomatoes, about 3 medium tomatoes
- ¼ cup sliced red onion
- ½ cup small mozzarella cheese pearls
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Italian Seasoning
- salt, to taste
- ground black pepper, to taste
Instructions
- Add 2 cups diced avocados, 2 cups sliced English cucumber, 2 ½ cups diced Roma tomatoes, ¼ cup sliced red onion, and ½ cup small mozzarella cheese pearls to a large bowl and gently toss to combine.
- In a small bowl whisk 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1 tablespoon Italian Seasoning. Pour the dressing over the vegetables and toss to coat.
- Add salt,and ground black pepper, to taste and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. I doubled the dressing. The avocado dissolved and made it perfect dressing.
Do you have the nutritional details of the itialian avacodo tomato salad?
I like to use myfitnesspal.com or skinny taste.com for any nutritional information I have questions on. Thanks so much for following along with me! XOXO
I made this last night as a side with lasagna and I have to say…this was SO GOOD! Better than good…it was freaking amazing. My 3 little ones devoured it and I couldn’t stop eating it!
I am so glad to hear! My family couldn’t get enough of it either!
Does the avocado turn brown if you don’t eat it quickly or does the lemon preserve the color? Thanks.
This sounds absolutely divine! Our local produce stands open in April and I’m so looking forward to fresher produce. But I would make this any time of year! I’m not sure how I happened upon your blog but OMGoodnes!!! *drool* I am seeking out all the ingredients tomorrow! and will make it as fast as my Avocados ripen. lol