This swift and simple Tomato Avocado Cucumber Salad is kid friendly, vegetarian and gluten-absolutely free. It’s the ideal wholesome side dish for a picnic, summer season gatherings, potlucks with good friends or a swift weeknight dinner anytime of the year!
I’m generally a sucker for a very good salad. And by that I imply, a straightforward salad produced with hearty protein, additional veggies, fresh herbs and a dressing with vibrant flavor that just brings it all with each other. And this tomato avocado cucumber salad is by far, a single of the most scrumptious salad recipes I’ve ever produced!
The mixture of higher protein chickpeas, with creamy avocado, crisp cucumbers, and juicy tomatoes tends to make this a single of my favored salad recipes. The addition of avocado pieces adds a wealthy creaminess that most salads do not have. This has a with all the summer season create! This salad has a lot of flavor with the homemade dressing!
This tomato cucumber avocado salad is light, refreshing, but filling with the addition of feta. When served with a side of crusty entire grain bread it tends to make for a straightforward and wholesome summer season meal.
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???????? Why This Recipe Works
- Fresh flavor
- Add to your simple summer season recipes!
- Serve as a side salad for a pot-luck!
- Enjoy as a light principal dish.
- Great recipe for summer season!
???? Ingredients
This avocado salad recipe is packed with fresh components that are simply identified at your neighborhood grocery retailer! See the recipe card beneath for detailed directions and nutritional information and facts.
Creamy Avocado: Be positive to use a ripe avocado. When you choose up your avocado and give it a squeeze it really should be soft, but firm.
Feta Cheese: Adds a good richness, and all-natural saltiness to the salad. Feel absolutely free to use goat cheese if you do not have feta.
English Cucumber: Chop your cool cucumbers into bite sized pieces. Persian cucumbers would also work effectively.
Cherry Tomatoes: Use ripe juicy tomatoes. A mixture of each yellow and red cherry tomatoes give this salad a good contrast of colour. You can also use grape tomatoes or diced heirloom tomatoes.
Dressing: A straightforward mixture of additional virgin olive oil, lemon juice, garlic, salt, oregano, and fresh chopped basil.
???? Equipment
???? Variations
Add More Veggies: This cucumber tomato avocado salad would taste excellent with some diced red onion, bell peppers, or greens like fresh arugula, child spinach or child kale.
Mexican Avocado Salad: Put a Mexican twist on this fresh salad by adding in some fresh corn, diced bell peppers or poblano pepper, use cilantro and lime juice in the dressing rather of lemon juice and basil, and use a Mexican shedded cheese, cojita cheese, or queso fresco rather of the feta. You can also add sunflower seeds or pumpkin seeds for some crunch!
Cucumber Tomato and Avocado Salad with Chicken: If you are not vegetarian, you can turn this salad into a complete meal by adding some grilled chicken tossed in with the rest of the components.
Avocado Mango Salad: Instead of the tomatoes, and for a unique mixture of flavors, add in some chopped mango to this ideal summer season salad. Watermelon, cantaloupe or green melon all diced compact would work effectively as well.
Try A Different Dressing: Instead of the lemon dressing, attempt an Italian dressing or balsamic vinaigrette!
???? Instructions
This tomato cucumber salad recipe is super straightforward. It’s complete of fresh cucumbers, summer season tomatoes, avocados, chickpeas, feta and spices. No cooking necessary: just chop your veggies, toss and serve. The most effective element: it is even far better a couple of hours later, or the next day, after the salad has had a likelihood to marinate in the dressing a bit!
Step 1: Chop all your veggies to be about the very same size.
Step 2: Add all of your salad components (tomatoes by way of feta) to a massive salad bowl.
Step 3: Combine all of the dressing components and whisk with each other.
Step 4: Pour the dressing more than the salad mixture and stir to combine.
❓Recipe FAQs
The important to maintaining avocado from turning brown is to add lemon juice! This salad dressing currently has lemon juice added, but if you are organizing to make it a day ahead I would squeeze some additional lemon juice more than the top rated of the salad just before storing in an airtight container in the fridge, to maintain the avocado additional fresh!
Absolutely! Avocados have wholesome fats, and the other components in this salad add fiber, protein and nutrients. Here’s what tends to make this salad very good for you:
High in Fiber: One serving of this salad supplies 4 grams of fiber which tends to make it a excellent side dish as element of a effectively balanced meal!
Vitamins and Minerals: The tomatoes and cucumbers are a excellent supply of vitamins B, C, K, potassium and magnesium, and cucumber is excellent for advertising hydration. Healthy fats from the avocado and B vitamins from the feta round out this very good for you and hearty salad.
Low Calorie: Each serving of this salad, like the dressing, comes in at below 150 calories. That’s a great deal healthier than most retailer purchased salads and salad dressings which will run you 300 calories or more per serving!
Salads can be hit or miss for young youngsters for the reason that of all the raw veggies which can be difficult to chew. But fortunately this salad has “softer” veggies and components thanks to the avocados, chickpeas and feta which tends to make it much easier for small mouths to chew!
My youngsters loved this salad, but pickier youngsters may well shy away from this given that the veggies are incredibly front and center. If you have veggie-resistant youngsters, I’d suggest serving a “fairy portion” of this salad alongside a larger meal and encourage them to attempt as lots of bites as they are old to assistance expand their palates more than time!
Making salad dressing at household is so straightforward, and it is a great deal healthier (and less costly!) than retailer purchased.
You just need to have 4 straightforward components: Olive oil, an acid (vinegar, lemon juice, and so forth.), salt and pepper. You can dress it up with fresh herbs, garlic, and so forth. but at its core – it is just these 4 components!
This straightforward dressing is packed complete of flavor, making use of a mixture of lemon juice, herbs, olive oil and garlic. You can whisk the dressing, or even much easier: place all of the components in a mason jar and give it a very good shake.
???? How To Serve
You can use this salad in so lots of unique methods:
- Serve it more than mixed greens for lunch topped with cracked black pepper!
- Stir in a cup of cooked quinoa for a more hearty dish
- Use it as a filling for a pita or a wrap (which is also a excellent way to use up the leftovers).
- Serve it as a side dish for a larger spread – it is a ideal make ahead dish to take to a picnic, dinner party, pot luck or barbecue!
❄️ How To Store
Keep the cucumber tomato avocado salad in the fridge in an airtight container, it will maintain for up to 3 days, but it is freshest when enjoyed inside 24 hours soon after creating it.
???? Expert Tips
- For most effective benefits, and to let the flavors totally sing, leave the salad to marinate in the dressing for at least two hours.
- You can mix up the fresh herbs in the salad dressing – I chose basil and oregano but you can attempt parsley, dill, or even marjoram!
- Cut all of your veggies to be about the very same size as the chickpeas so every single bite feels constant. Add some chopped green onions for added flavor.
- If you do not have feta, you can use goat cheese or even compact chunks of brie would work effectively.
- If you want to make this vegan friendly, just omit the cheese!
???? More Healthy Salad Recipes!
???? Recipe Card
Tomato Avocado Cucumber Salad
This tomato avocado cucumber salad recipe is super straightforward. It’s complete of fresh veggies, summer season tomatoes, chickpeas, feta and spices. No cooking necessary: just chop your veggies, toss and serve.
Servings: 8 servings
Calories: 135kcal
Toss all of the salad components (tomatoes by way of feta) with each other in a massive bowl.
Whisk the dressing components with each other.
Add the dressing to the salad and toss till combined.
- To let the flavors totally sing, leave the salad to marinate in the dressing for at least two hours.
- You can mix up the fresh herbs in the salad dressing – I chose basil and oregano but you can attempt parsley, dill, or even marjoram!
- Cut all of your veggies to be about the very same size as the chickpeas so every single bite feels constant.
- If you do not have feta, you can use goat cheese or even compact chunks of brie would work effectively.
- If you want to make this vegan friendly, just omit the cheese!
- Keep the salad in the fridge in an airtight container, it will maintain for up to 3 days, but is freshest 24 hours soon after creating it.
Calories: 135kcal | Carbohydrates: 16.1g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 2.1g | Sodium: 255mg | Fiber: 4.3g | Sugar: 2.5g
Originally published in pickyeaterblog.com
