Posted by Calin Denny employment September 1, 2021
I love the tomato salad with cucumber, avocado, cilantro, and cilantro and the lemon vinaigrette is what makes this great. See the tips in the recipe if you’re not a fan of cilantro.
This is simple but perfect Tomato salad with cucumber, avocado and cilantro A salad that helps you celebrate the garden tomatoes that have peaked at this time of year! This is a mix I came up with years ago in late summer when my garden had a lot of fresh, ripe tomatoes, and when a neighbor stopped by, I shared some with her. We both love tomato salad with lots of cilantro-lime dressing, and we polished it up in a jiffy!
If you’re lucky enough to have fresh tomatoes and cucumbers in the garden or if you have access to a farmer’s market where you can get some, this salad is a perfect way to use up before they run out!
What if you’re not a fan of cilantro?
I’ve blogged long enough to know that cilantro tastes really bad for some people, so if you’re not a fan of cilantro, I’d recommend it great Tomato, Cucumber and Avocado Salad This has been a huge hit on the blog! This one is easier to make and there is no cilantro in sight. You can also make this salad and replace the cilantro with a smaller amount of thinly sliced green onions.
What ingredients do you need for this recipe?
- Fresh lemon juice, I used mine Fresh and frozen lemon juice
- Fiji Sal (affiliate link) or salt to taste
- chopped coriander
- Extra virgin olive oil
- Spike seasoning (affiliate link) or other all-purpose spice blend
Want more summer tomato salads?
How to make this salad:
(Scroll down for the full recipe with nutritional information.)
- Start by slicing the tomatoes and letting them dry for a few minutes in a colander.
- Cut the avocado into cubes, stir with a tablespoon of lemon juice and season with salt.
- Cut the cucumber into small pieces. I’ve peeled slices of European cucumber, but if you have a fresh garden cucumber, peeling the cucumber is definitely optional.
- Roughly chop a large amount of cilantro.
- Whisk together lemon juice and olive oil Spike seasoning (affiliate link) or another all-purpose spice blend. And Fiji Sal (affiliate link) or salt to make the sauce.
- Gently mash avocado, tomato and cucumber and add to the sauce mixture. Then add chopped coriander and serve.
- I’d eat this for a light summer lunch, but it’s also perfect for a side salad with any type of grilled meat!
More salads for cilantro lovers:
6 medium tomatoes, cut into small pieces (see notes)
2 medium cucumbers, cut into small pieces (see notes)
2 avocados, cut into bite-size pieces (more or less to taste)
1 teaspoon fresh lemon juice (mix with avocado)
veggie sal or salt to taste (to season the avocado)
1 cup chopped cilantro (use more or less to taste; use thinly sliced green onions if you’re not a fan of cilantro)
2 teaspoons fresh lemon juice
1 ton high quality extra virgin olive oil
1/4 tsp. Spike seasoning (see notes)
Salt to taste (I used Vege-Sal, but sea salt would be great here)
- Slice the tomatoes and put them in a colander placed in the sink to drain for a few minutes.
- Whisk together 2 tbsp of lemon juice, olive oil, Spike Seasoning, and Veggie Sal to make the sauce.
- Peel the avocado(s) and cut into 1/2 inch pieces
- Put the avocado pieces in a plastic or glass bowl and stir with a squeeze of lemon juice.
- Generously season with salt.
- Cut the cucumber into bite-size pieces, and peel into thin slices if the peel is thick. (Fresh garden cucumbers will not need to be peeled.
- Coarsely chop the coriander.
- Combine avocado (avocado), tomato and cucumber and stir gently.
- Then add chopped coriander and serve immediately.
- This does not keep well, so be sure to eat the amount to be eaten right away.
I used about 2 cups of diced tomatoes and about 1 cup of diced cucumbers. I like Spike seasoning (referral link); You can use another all-purpose seasoning mix if you don’t have spikes. The quantities of each ingredient can be adjusted to taste. Use more cucumbers and less tomatoes and avocados if you want one that has fewer carbohydrates.
This recipe was prepared by Kalyn.
Amount per service:
Calories: 91Total fat: 5 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 4 gramsCholesterol: 0 mgsodium: 399 mgCarbohydrates: 12 gramsthe basic: 3 gramssugar: 7 gramsprotein: 3 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this salad is perfect for the original South Beach Diet, or any other Low blood sugar Eating plans, although you should stick to one avocado if you strictly follow South Beach. This salad is very low in net carbs, but for the low-carb version, I’ll double the cucumber and use half as many tomatoes.
Find more recipes like these:
use the vegetarian recipes or Salad To find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You can also Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2008, and I’ve been making it over and over ever since. The recipe was last updated in 2021.