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+ servings
Creamy avocado salad with chopped tomato, slivers of onion and cucumber cubes plated in a white bowl.
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Avocado Cucumber Tomato Salad

This avocado cucumber tomato salad is the perfect summer salad. It is super easy to put together and very healthy. It is keto and vegan friendly.
Course Salad
Cuisine American
Keyword avocado cucumber tomato salad
recipe avocado cucumber tomato salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 165kcal

Ingredients

  • 1 avocado diced
  • 2 tomatoes cut into ⅛ths
  • ½ onion sliced
  • 1 cucumber diced
  • 1 jalapeno finely chopped
  • 1 tbsp. cilantro finely chopped

For the dressing

  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. salt
  • ½ tsp. black pepper

Instructions

  • Chop 1 avocado, 2 tomatoes, 1 cucumber, ½ red onion, 1 tbsp. cilantro and 1 jalapeno or spicy green chilli.
  • Take them in a bowl. Mix together 2 tbsp. extra virgin olive oil and apple cider vinegar. Add salt and pepper. Pour it over the chopped veggies and mix. You may add chickpeas or tofu for a complete meal.
  • Refrigerate and keep. Serve cold.

Notes

1. Always use very fresh and ripe veggies for raw salads.
2. This salad does not need marination. Just make and serve.
3. You can skip the jalapeno if you don’t like it.
4. You can use other veggies like cut peppers, boiled corn etc.
5. You can use garlic powder, dry oregano etc. if you like.
6. You can also add boiled or canned chickpeas or kidney beans to this salad. Tofu can be added too. 7. This salad is best served fresh. If you wish to have leftovers then avoid adding salt to the dressing.

Nutrition

Calories: 165kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 486mg | Potassium: 406mg | Fiber: 4g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg