View Gallery
1 photo
It’s light, it’s fresh, and it’s got that zesty, herb-packed dressing that makes everything taste better. If you’re looking for something easy to throw together but still super satisfying, this is your go-to. No need to overthink it. Just grab some ingredients, mix it up, and enjoy.
What Ingredients Do You Need for This Recipe?
Alright, let’s break down what goes into this salad. You’ll need:
- Roma tomatoes : They’re firm, juicy, and not too watery. Perfect for slicing and mixing in.
- English cucumber : Crisp and refreshing. Sliced or chopped, it adds that cool, crunchy texture.
- Red onion : Thinly sliced. It gives a sharp bite that balances out the sweetness of the tomatoes.
- Avocados : Creamy and rich. They add that nice, buttery texture and healthy fats.
- Olive oil : Adds a bit of richness and helps the dressing stick to the veggies.
- Lemon juice : Brightens everything up. It’s the backbone of the dressing.
- Cilantro : Fresh and aromatic. It gives the salad that herby, bright flavor.
- Salt and pepper : Basic seasoning. You know the drill.
These ingredients come together to make a salad that’s refreshing, slightly sweet, tangy, and full of texture. It’s like a summer day in a bowl.
What Vinegar Did I Use for the Tomato Cucumber Avocado Salad?
Wait, hold on — there’s no vinegar in this recipe. The dressing is just olive oil, lemon juice, salt, and pepper. But if you want to add a little more zing, you could use a splash of white wine vinegar or apple cider vinegar. It’s optional, though. The lemon juice does most of the work here.
How Low in Carbs Is the Tomato Cucumber Avocado Salad?
This salad is pretty low in carbs. Each serving has around 17 grams of carbs, mostly from the tomatoes and cucumber. The avocados add a bit of healthy fat, which is great for a low-carb meal. So if you’re watching your carb intake, this is a solid choice. Just keep in mind that the red onion adds a few extra carbs, so you can skip it if you want to cut them even more.
What Variations Could You Make for This Salad?
You can totally play around with this recipe. Here are a few ideas:
- Swap the cilantro for dill — it gives a different kind of freshness.
- Add some feta or goat cheese — it adds a salty, creamy kick.
- Use different herbs like parsley or basil if you don’t like cilantro.
- Add some cherry tomatoes for more color and sweetness.
- Toss in some croutons if you want a bit of crunch.
- Make it vegan by skipping the salt and using a vegan dressing instead.
It’s all about what you like. Don’t be afraid to experiment.
How to Make Tomato Cucumber Avocado Salad
Alright, let’s get into it step by step. I’ll walk you through it like we’re in the kitchen together.
Step 1: Chop Everything
Start by chopping the tomatoes, cucumber, and avocado. Slice the red onion thinly. Chop the cilantro. You want everything to be bite-sized and ready to mix.
Step 2: Toss the Veggies
In a large bowl, add the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro. Give it a gentle toss to mix everything together.
Step 3: Add the Dressing
Drizzle the olive oil and lemon juice over the salad. Toss again until everything is coated. It should look glossy and well-mixed.
Step 4: Season It Up
Just before serving, sprinkle in the salt and pepper. Toss one last time to make sure everything is seasoned evenly.
Step 5: Serve and Enjoy
Plate it up and serve it right away. It’s best fresh, but it’ll hold up for a few hours in the fridge if you need to make it ahead of time.
Make It a Low-Carb Meal
If you want to make this salad even lower in carbs, here’s how:
- Skip the red onion — it adds a few carbs, but it’s optional.
- Use a low-carb dressing — skip the sugar or honey if you’re using any.
- Add more avocado — it’s high in healthy fats and low in carbs.
- Avoid adding any croutons or bread — they add unnecessary carbs.
With a few tweaks, this salad can easily fit into a low-carb or keto diet. Just keep an eye on the ingredients you add.
Cucumber Tomato Avocado Salad Recipe
This Tomato Cucumber Avocado Salad is a refreshing and vibrant dish that’s perfect for summer, lunch, or as a side to any meal. It’s light, crisp, and packed with flavor from fresh tomatoes, cucumbers, avocados, and a zesty lemon-cilantro dressing. It’s quick to make, healthy, and full of texture — just what you need when you want something simple but still satisfying.
Ingredients
Instructions
-
Chop the tomatoes into bite-sized pieces.
-
Slice the cucumber into thin rounds or half-moons.
-
Thinly slice the red onion.
-
Dice the avocados.
-
In a large bowl, add the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro.
-
Drizzle with olive oil and lemon juice.
-
Gently toss everything together until well combined.
-
Just before serving, sprinkle in the salt and pepper.
-
Toss one more time and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 261kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 17g6%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you don’t like cilantro, you can use fresh dill or parsley instead.
- For a vegan version, skip the salt or use a plant-based alternative.
- The salad is best eaten fresh, but it can be stored in the fridge for up to 2 hours.
- To keep the avocado from browning, you can add a little lemon juice to the avocado pieces before mixing.
Pin this recipe to share with your friends and followers.
You may also like...
