Tomato, Avocado, and Cucumber Salad

Photo by Ellen Silverman
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  • Makes 2 servings
  • Hands-On Time
  • Total Time

If you’ve never traveled to a country where savory yogurt rules, you may be surprised by how much you love the simple and healthful marriage of diced salad ingredients with plain yogurt drizzled with olive oil. The clean flavors shine at breakfast, lunch, or anytime you need an energy boost. And yes, you can swap in any fresh, seasonal, raw vegetables you like.


  1. Check 1 cup whole milk Greek yogurt
  2. Check ½ avocado, diced
  3. Check ½ cup diced, unpeeled English cucumber
  4. Check 1 thick slice tomato, diced
  5. Check 2 teaspoons extra-virgin olive oil
  6. Check Coarse sea salt, such as Maldon
  7. Check Minced fresh herbs or microgreens of your choice


  1. With the back of a spoon, spread the yogurt in a wide, shallow bowl. Sprinkle in the avocado, cucumber, and tomato. Drizzle with the oil. Season with salt and garnish generously with the herbs or microgreens.

Excerpted from Yogurt Culture, © 2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.