Summer Salsa Salad 2

Summer Salsa Salad

Dish Size:
2 Quart
print this recipe
June 7, 2012
Tara’s Tidbits®

Typically, a salad like this needs to be served right away so the avocados don’t turn brown. But the citrus dressing allows you to make it the night before. Just be sure to coat the avocados completely with the dressing, and cover your dish with a temp-tations® plastic lid. This is a great way to save time in the kitchen - so you can focus on your family and guests!

This is a nice twist on a standard cucumber salad. The addition of avocados gives it a rich creamy taste and the onions and cilantro will take your mind south of the border. Use it as a side dish or a zesty dip for crunchy tortilla chips. Either way, you’ll have your guests asking for more! - Tara



  • 5 medium cucumbers, peeled & cubed
  • 3 ripe avocados
  • 1 cup ripe tomatoes, diced
  • 1/2 cup red onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper


  • 1/2 cup lemon juice
  • 1/2 cup lime juice


  1. In a small bowl combine lemon and lime juice. Set aside.
  2. Scoop out centers of avocados and cut into cubes. Put into your 2 quart temp-tations® dish along with the rest of the salad ingredients. Gently mix.
  3. Pour dressing over salad.
  4. Cover and refrigerate for at least one hour before serving.
Tell us what you think!
comments powered by Disqus