Cucumber, Avocado, Tomato Salad

I suppose you could call this a salsa or a salad.  Whatever you call it, it’s a great summer accompaniment to well, anything.  I’m having to restrain myself from eating the whole bowl, because it’s light and refreshing in hot weather.  I’m still using our over abundance of Armenian cucumbers.   They keep their crunch so well that they’re perfect for this salad.  So if you don’t grow them, or make it to the farmer’s market to buy them, make sure you seed regular cucumbers to help them stay crisp.  I didn’t have a fresh jalapeno, so I used pickled slices.  To make this into a great lunch, mix it with tuna.

Cucumber Avocado Salad

Total Time: 15 minutes

Yield: Serves 4


  • 2 cups diced, seeded cucumber
  • 1 cup diced avocado
  • 1 cup diced tomato
  • 1/2 cup diced onion
  • 1 clove garlic, pressed
  • 1 jalapeno, minced (I use pickled, sliced jalapeno)
  • Salt and pepper
  • Pickled jalapeno juice


  1. Toss all ingredients together and place in fridge.
  2. Other additions: chopped cilantro, fresh lime juice, tuna, shrimp