Fresh Avocado Tomato Salad with Cucumber
When it’s too hot to cook, a chilled bowl of avocado tomato salad with cucumber hits the spot. You get creamy, juicy, and crisp all in one bite, with a light dressing that ties it all together. It comes together fast and feels like something you could eat on repeat all summer long. Just mix it up, let it chill, and you’re good to go.
Servings: 2 servings
Calories: 474kcal
Ingredients
- 2 medium avocados diced
- 1 pound cherry tomatoes halved
- 1 medium English cucumber
- ½ medium red onion thinly sliced
- 1 medium lemon juiced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Start by adding the avocado, cherry tomatoes, and some thinly sliced onion to a large bowl.
- Slice the cucumber into quarters the long way, then dice it up and toss it in with the rest.
- Pour in a splash of lemon juice and a good drizzle of olive oil.
- Sprinkle in some salt and pepper, then give everything a gentle stir so it’s all well coated.
- Cover the bowl and stick it in the fridge for at least half an hour so the flavors have time to come together.
Notes
- If red onion feels too strong, let the slices sit in cold water for 5 to 10 minutes before adding them in.
- Once the avocados are in, toss gently so they stay chunky and don’t turn into mush.
- If you want to make it more filling, toss in some rotisserie chicken, grilled fish, or shredded pork and call it a meal.
- Lemon and olive oil do a lot, but don’t forget to season. A little salt, pepper, or even chili flakes can make a big difference.
Nutrition
Calories: 474kcal | Carbohydrates: 39g | Protein: 8g | Fat: 37g | Saturated Fat: 5g | Sodium: 335mg | Fiber: 18g | Net Carbohydrates: 21g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!