Avocado, Tomato, and Cucumber Salad

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This easy summer salad makes the most of the season!

Summertime is a great time to enjoy a refreshing salad that takes only minutes to prepare and makes full use of the season’s superstar ingredients. Tomatoes, avocados, and cucumbers all begin to shine during the summer months, and this is the best time to enjoy them. Visit your local farmer’s market, and find ripe avocados, juicy tomatoes, and crisp, crunchy cucumbers for your healthy summer salad. Sometimes, when the sun and the humidity are high, a cooling salad like this one is a refreshing break from heavy meat dishes, cumbersome sandwiches, and baked meals that heat up the kitchen!

Simple peel and slice your avocados, slice your cucumbers, and toss them with your cherry tomatoes in a bath of balsamic vinegar, extra virgin olive oil, salt, and pepper. Add some red onions and arugula for savory appeal, and you’ve got yourself a salad that works well as a side, accompanying fish or chicken, or as a meal in itself, with some whole grain bread to sop up some of that extra balsamic!

And this salad is chock full of superfoods! Avocados are rich in fiber, potassium, folate, and vitamin K. They’re also loaded with heart-healthy monounsaturated fats in the form of oleic acid. Tomatoes are rich in lycopene and vitamin C, as well as other antioxidants. And cucumbers are fiber-rich, and full of B vitamins. This is a salad you can have double helpings of…it’s a bowl full of nutrition!

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Avocado, Tomato, and Cucumber Salad

Try this scrumptious salad made with superfood ingredients straight from the garden.
Prep Time 10 minutes
Total Time 10 minutes
Yield 6 people
Serving Size 1.5 cups
Course Salad
Cuisine Universal

Ingredients

  • 1/3 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 avocados peeled and sliced
  • 1 cup cherry tomatoes halved (mix orange, red, and yellow if available)
  • 2 cucumbers sliced
  • 1 red onion medium, sliced thin
  • 4 cups arugula

Instructions

  • In a small bowl, mix the balsamic vinegar, extra-virgin olive oil, salt, and pepper. Adjust the taste if needed.
  • In the serving bowl, combine all the vegetables then dress with the balsamic dressing before eating.

Nutrition Information

Serving: 1.5cups | Calories: 285kcal | Carbohydrates: 22g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 141mg | Fiber: 6g | Sugar: 11g |
SmartPoints (Freestyle): 11
Keywords Budget-Friendly, Gluten-Free, Plant-Based, Quick and Easy

Have you made this recipe?
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Here are more delicious salads you can find in Skinny Ms.

Green Bean and Tomato Salad

Turnip, Kiwi, and Pomegranate Salad

Strawberry and Spinach Salad

Healthiest Greek Salad

Fig, Grape, and Spinach Salad

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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2 Comments

  1. This serves 6. Is there a way I can make it for only 2? Salad is not something you can freeze for another meal. Thanks.

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