You could say, I just made Greek salad a whole lot better by adding a ripe avocado! Just, say it, mkay? Seriously, this tomato, cucumber avocado salad will become your favorite side dish during summer or even after. With the addition of olives and feta cheese, this easy avocado salad doesn’t require a fancy dressing. This recipe turns a simple cucumber tomato salad into a creamy deliciousness that is low carb, vegetarian and gluten-free! Read on for more options!
Tomato Cucumber Avocado Salad Ingredients
Tomatoes. You want to use ripe, juicy tomatoes for this salad. Therefore it’s best to make this salad during summer when tomatoes are in season, are sweet and actually taste like something – not just water with tomato flavor. However, if it’s not summer and you want to make this salad anyway, I won’t judge (I do it as well): a cup of cherry tomatoes will do very well here.
Cucumbers. Choose thinner, firmer, crunchier cucumbers. Those are the best for any dish using cucumbers. It really makes a difference!
Avocado. We need a ripe avocado for this salad. If you don’t have a ripe one, here’s how to ripen an avocado a little faster.
Olives. Add your favorite types of olives to this salad – green, Kalamata, or even black olives. You can have them pitted and chopped, or whole with the pits in. Here I used Kalamata olives with the pits in, although I did remove some pits and chopped some of the olives, so it’s a mix.
Feta Cheese. The addition of feta cheese will make this cucumber tomato salad creamier and more satisfying. Make sure to look at the ingredients – you don’t want too many ingredients in there. Some
Scallions. Because they’re in season right now. If you want you can also use 1/2 red onion instead.
Optional: jalapeño pepper (or other pepper – spicy or not).
How To Make Tomato Cucumber Avocado Salad
The process to making this avocado salad is pretty simple.
Chop. Chop the tomato, cucumber, avocado, scallion, pepper, and olives and put everything in a salad bowl. Crumb the feta or chop if you’re more motivated.
Dressing. You don’t even need to mix it ahead simply go over the salad with some olive oil and lemon juice.
Putting it together. Mix all the ingredients together and add salt and black pepper to taste, if needed.
What To Serve With This Salad
As a side dish this salad will go well with grilled meat or fish, or even this ground beef dinner skillet I made a while ago.
As a light lunch with some good bread, quinoa or chickpeas.
Paleo, Vegan, Dairy-Free Option
To make this healthy salad will be a good fit for many types of diets as it’s vegetarian, gluten-free, nut-free and low carb.
By simply leaving out the feta cheese you can also make this refreshing side dish paleo, vegan and dairy-free.
- 2 tomatoes
- 2 cucumbers
- 1 ripe avocado
- 1/2 cup olives
- 2 scallions
- 1 wedge feta cheese (around 50g)
- 1 Tbsp olive oil
- 1/2 lemon, juice of
- 1 jalapeño (optional)
- Chop tomatoes, peel and chop cucumbers and avocado, chop the onion and jalapeño (optional) and put everything in a salad bowl.
- Crumble feta cheese over the vegetables, add the olives, add the olive oil and the lemon juice.
- Mix it all well together. Add salt (if needed) and pepper to taste.
- Serve immediately as a side dish with your dinner or for a light lunch with some bread, quinoa or chickpeas.
You can use whole olives or chop them for the salad.
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 6mgSodium: 199mgCarbohydrates: 13gFiber: 5gSugar: 4gProtein: 4g