Cucumber tomato avocado salad is a light and refreshing salad!
Cool cukes, juicy tomatoes, and creamy avocados make a tasty trio dressed in a simple red wine vinaigrette!
This lettuce free salad will hit all the right notes!
Simple Ingredients
This avocado salad is fresh, colorful and loaded with delicious flavor, all using such simple ingredients!
Cucumbers – English cucumbers are longer, thinner, and hold up better than ‘field’ cucumbers, but either will do in this recipe.
Tomatoes – Grape tomatoes come in a variety of colors that will make this recipe pop, but cherry tomatoes fresh from the garden (or farmer’s market) are tasty too!
Avocadoes – Look for firm, heavy avocados, that are just a little bit underripe so they stay firm. Frozen halves can be used once thawed.
Vinaigrette – The simple blend of lemon juice, olive oil, and red wine vinegar is all you need to elevate the flavors of the ingredients. In a pinch for time? Use a bottle of Italian dressing, but start with a small amount to keep the salad balanced with flavor.
Variations – Small mozzarella balls (AKA bocconcini), crumbled feta or blue cheese crumbles add color and tangy flavor to this salad. Other protein additions can be bay shrimp, bacon bits, chia, hemp, or pumpkin seeds. If you don’t have dill, fresh basil, parsley, oregano, or thyme are perfect!
How to Make Cucumber Tomato Avocado Salad
Refreshing, low-carb, and low in calories, this is a recipe to remember!
- Cut avocado into cubes and toss in lemon juice (as per the recipe below).
- Add remaining ingredients and chill before serving.
Best Avocado Salad Tips
- If making ahead, prep everything except the avocado. Chop and add the avocado to the salad just before serving.
- Toss avocado cubes in lemon juice to prevent them from browning.
- This avocado salad recipe provides lots of room for mixing and matching other fresh keto veggies.
- Make in small batches for freshness, but it can easily be doubled or tripled if needed!
Serving and Storing Ideas
Avocado tomato salad makes the perfect side dish to many entrees including grilled chicken or shrimp!
Keep leftover tomato avocado salad in a covered container in the refrigerator for up to two days. Drain any liquid from the salad and refresh with salt and pepper before serving again.
Leftovers can be tossed into a Cobb salad or tucked into a low-carb wrap.
Low Carb Avocado Recipes
Did you try this Cucumber Tomato Avocado Salad recipe? Leave a comment and rating below!
Cucumber Tomato Avocado Salad
Equipment
Ingredients
- 1 ripe avocado
- 1 teaspoons fresh lemon juice
- 1 cup grape tomatoes halved
- 1 cup sliced cucumber
- ¼ cup chopped red onion
- 1 ½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh chopped dill parsley or basil
- salt and pepper to taste (optional)
Instructions
- Cut the avocado lengthwise around the pit, discard the pit, then cut the avocado into cubes.
- In a medium bowl, gently mix avocado and lemon juice.
- Add tomatoes, cucumber, red onion, olive oil, red wine vinegar and dill. Gently toss to combine. Season with salt and pepper to taste, if desired.
- Refrigerate 10 minutes to chill before serving.
Notes
- This recipe makes a small 2 serving salad as leftovers don’t store well. The recipe can be doubled or tripled as needed.
- To prepare ahead of time, mix all ingredients except avocado. Add the avocado just before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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