You’re just a few minutes away from a tasty restaurant-quality salad with this healthy Tomato Cucumber Avocado Salad recipe. It’s light, fresh, and full of flavor!
We’re living in the Florida panhandle currently which means during Fall/Winter months our central time zone gives the gift of complete and utter darkness at 5pm.
WHAT IS THIS SORCERY!??! 5PM!? NO. Just no.
Most of you guys are in a similar boat, huh? Are you as eager as I am to fast forward to Spring already?
Raise your fork if you’re ready for salad weather!
Wait –What do you mean you’re not sitting at the computer with a fork? How else are you going to eat your screen when this delicious salad is on it? Oh… I guess that CAN be done hands-free… As you were!
What Pensacola currently lacks in sunshine it’s making up for in produce. My local market has had the most divine greenhouse grown heirloom and cherry tomatoes and I can’t get enough! After 5 years in North Carolina this Florida girl is delightedly shocked.
Healthy Tomato Cucumber Avocado Salad
This super-simple salad has been the highlight of my recent Whole30 + FODMAP elimination escapades. I’ll be wrapping up month 1 of this craziness in a few days and we can absolutely sit down for a nice chat about it if you’d like to hear my story thus far… but until then — LET’S EAT!
You're just a few minutes away from a tasty restaurant-quality salad with this healthy Tomato Cucumber and Avocado Salad. It's light, fresh, and full of flavor!
8 minPrep Time
1 minCook Time
9 minTotal Time
- 1 green bell pepper
- 1 + 1/2 cups cherry tomatoes, quartered
- 1 cucumber
- 1 or 2 ripe avocado
- 1 TBSP red wine vinegar
- 1/4 cup avocado oil or olive oil
- juice of 1 lemon
- salt and pepper, to taste
- 2 TBSP fresh cilantro or parsley (pick your favorite!)
- You'll only need a few minutes to toss this salad together, cue happy dance!
- Chop your veggies, removing any seeds/skin/stems needed.
- If you're using an english (hothouse) cucumber you can keep the seeds and skin on, but if you're using a standard cuke remove the skin and seeds.
- Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.
- Toss to coat and dig in!
- Recipe yields 4 small sides or 2 larger portions.
This salad is oh-so-easy to make AND customize! The amount of lemon juice from lemon to lemon will vary (as it depends on lemon size and ripeness) so feel free to adjust the amount of acidity in the salad to taste. Paul and I like ours with a healthy dose of lemon and vinegar so I add a bit extra red wine vinegar. Sometimes we'll add a sprinkle of sugar to the salad to play off the sweetness of the tomato and contrast the lemon/vinegar a bit and it's also super delicious.
The glorious thing about salads is that you can toss in just about anything you have on hand and call it a day. Feel free to try it with fresh crumbled feta, chopped red onion, and any other extras your heart desires. Sometimes I’ll even chop up a red bell pepper (in addition to the green) for a burst of natural sweetness. Let your crisper (and your cravings!) be your guide.
Also, let’s pretend I didn’t try to get overly fancy with my avocado and fan it out in slices instead of chopping it up for the salad. Before digging in I chopped a second avo and dumped it right on top. MUCH better! #foodbloggerproblems
so. . . how was it!?
What this salad lacks in complexity it makes up for in color and flavor! I love when a quick and easy recipe can really rock it’s place on the plate, and this one has belted out it’s fair share of power ballads. (pretend that makes sense) I love pairing it with my Mediterranean marinated Crispy Baked Chicken Thighs and Garlic Turmeric Rice and it’s equally awesome alongside salmon.
It’s also a great salad to serve at a picnic, party, or potluck since the lemon juice helps keep the avocado gorgeous and green. Huzzah!