This Low Carb Avocado Tomato Cucumber Salad is so easy to make and perfect for warm summer days! It’s gluten free, grain free, creamy and delicious! Paleo too, the cheese is optional!
Just a few fresh, seasonal vegetables can make for the best kind of recipe. It’s quick and easy and doesn’t require cooking. Best kind of recipe for the hot summer months!
I’m all about easy when it comes to summer cooking. I want good food, but I want it fast. I seem to be more busier having fun with my kids and friends and family in the summer than even homeschooling during the school year.
I love to entertain so when I have my kids friends over I usually am also having the moms with them, which I love to do. When it’s food by the pool even the kids love this recipe. They may just pick out the red onion, but otherwise it’s a favorite around my house.
Enjoy this with or without the cheese. Asiago is a nice hard cheese that holds up well in the fridge for a few days mixed with these ingredients. If you’re not a fan of asiago simply switch it out for cheddar, smoked mozzarella or just leave it out. The salad is wonderful either way!
The dressing is also simple. Feel free to change out the red wine vinegar with apple cider or just use more lemon juice. Simple, fast, no one will complain when you serve this to them!
Brenda’s Notes:
- Nutritional Info does not include optional cheese or salt and pepper to taste.
- Make it a full meal by adding some cooked chicken or even shrimp or steak!
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Avocado Tomato Cucumber Salad
Ingredients
- 1 ripe avocado pitted, diced
- 1 tbsp lemon juice
- 8 ounces diced cucumbers
- 4 ounces cherry tomatoes sliced in half
- 2 tbsp diced red onion
- 2 tbsp fresh chopped cilantro or parsley
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt and pepper to taste
- optional: 2 ounces diced asiago cheese
Instructions
-
Once your avocado is diced, toss gently with the lemon juice in a serving bowl. Add remaining vegetables and herbs.
-
Whisk the dressing ingredients together then toss into the salad.
-
Stir gently to combine and season with salt and pepper to taste.
-
Enjoy immediately or keep refrigerated until ready to serve.
Recipe Notes
Net Carbs: 1.4g
Maya | Wholesome Yum says
July 11, 2016 at 1:22 amPerfection! I love simple salads like this. On hot days you just don’t want to cook, so it’s all about the salads!
Marlene says
October 24, 2016 at 12:24 pmWhat is a serving size?
Brenda says
October 24, 2016 at 2:19 pmNutrition info above
shows 1/2 cup
Will Ames says
October 30, 2018 at 12:54 pmHi, this looks amazing and I was wondering if I could share this with a chronic illness diet group on fb I’m an admin in? I would share all honors to you or I wouldn’t do so, but this looks amazing and I have some friends who would love this recipe. Thank you for your effort. Hope you’re well ~ Will A
Brenda says
October 30, 2018 at 1:40 pmNo problem as long as you simply share the picture and the link to the recipe which brings them back to my website. Thank you!
Sandy says
March 24, 2019 at 2:48 pmMy favorite salad. I make this same salad but I add Feta cheese. If I’m pressed for time, I use Zesty Italian dressing. My husband and boys devour it.