Cucumber, Tomato, and Avocado Salad

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Need a last minute side dish? Try this quick and easy recipe!

Cool and refreshing, this Cucumber, Tomato, and Avocado Salad packs a trio of the best ingredients your garden (or produce aisle) has to offer. Fat melting superfoods, crunchy cucumber and juicy tomato burst with low-cal flavor. Meanwhile, avocado rounds out this dish with its rich and creamy texture. And not only does avocado add to the flavor combo, but it also packs tons of nutrients. Loaded with vitamins, this little green fruit is also the best source of heart healthy fat around. Avocado packs a powerful punch in any salad by adding fiber and potassium. Simply sprinkle with cilantro and lemon juice, and you’ll have a salad bursting with refreshing flavor. Since it’s a perfect side dish or light meal, you’ll want to make this avocado salad again and again.

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Cucumber, Tomato, and Avocado Salad

With delicious and healthy superfoods, this salad is a delightful choice and fits right in with your healthy eating lifestyle.
Prep Time 15 minutes
Refrigerate 30 minutes
Total Time 45 minutes
Yield 4 people
Serving Size 0.5 cup
Course Salad, Side Dish
Cuisine Universal

Ingredients

  • 1 cucumber large, peeled or unpeeled, diced large
  • 4 roma tomatoes diced large
  • 3 avocados peeled and pit removed, diced large
  • 1 red onion small, sliced thin
  • 1/4 cup cilantro fresh, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

Instructions

  • In a large mixing bowl, combine all ingredients and toss well to combine and coat the vegetables in the oil and seasoning. Cover and refrigerate for about 30 minutes. Toss again before serving. Enjoy!

Nutrition Information

Serving: 0.5cup | Calories: 395kcal | Carbohydrates: 24g | Protein: 5g | Fat: 35g | Saturated Fat: 5g | Sodium: 259mg | Fiber: 14g | Sugar: 5g |
SmartPoints (Freestyle): 14
Keywords Budget-Friendly, dairy-free, Gluten-Free, Plant-Based, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

10 Comments

    1. Christina, Hmmmm…I love diced apples in this salad, especially those that are slightly tart. Try using a “Pink Lady” apple in place of avocado. YUM!

  1. So during the 3 day cleanse, this salad is what we should eat for lunch for the 3 days, yes?
    1) Lemon ginger drink
    2) Any smoothie
    3) snack (veggies or nuts)
    4) Cucumber, tomato avocado salad
    5) shake
    6) Soup

    Please confirm! 🙂

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