Not-so-Dumb Salad with Cucumber, Tomato, and Avocado
Not-so-Dumb Salad with Cucumber, Tomato, and Avocado is an amazing recipe I got from a reader named Lisa and the simple dressing of just balsamic vinegar makes these ingredients shine!
There are a lot of salads with tomatoes and cucumbers on this blog. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe that she called “dumb salad” and said it was something she made often, I was interested. Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this salad idea that combines cucumbers, tomatoes, green onion, avocado, and balsamic vinegar is not dumb at all!
That’s why I had to re-name it Not-so-Dumb Salad with Cucumber, Tomato, and Avocado! Of course, only make this when you have fresh flavorful tomatoes, but I loved the combination of flavors, accented with just a little good sea salt and some coarse ground black pepper. And I also love the idea of a salad with no added oil except the “good fat” from the avocado.
Lisa invited me to change it up a bit, but really I didn’t change it much except to sub diagonally-sliced green onions for the sweet onions she used. I was making more than I’d eat right away, so I also tossed the avocado with just the tiniest bit of lemon juice to make sure it didn’t go brown. Lisa’s friends suggested adding lots of chopped herbs, and I’m thinking mint, basil, or parsley could also have a supporting role in this salad if you wanted to add them, but for my first time I just made the salad like Lisa does and happily gobbled it up for lunch!
How to Make Not-so-Dumb Salad with Cucumber, Tomato, and Avocado:
(Scroll down for complete recipe including nutritional information.)
- I used those small Persian cucumbers but you could also use one large European cucumber instead of three small ones.
- I don’t have garden tomatoes yet, so I used sweet Cherubs tomatoes from Costco. This is something I buy over and over. (Cherubs has never paid me or sent tomatoes, I just like their product!)
- I cut the green onion in diagonal slices to make about 1/4 cup, use more or less to taste.
- You need one perfectly ripe avocado, diced into smallish pieces.
- I tossed the avocado with just a couple of teaspoons of lemon juice to keep the leftovers from turning brown, but I’m guessing 99% of the time you make this it will all be eaten right away, so feel free to skip this step if that’s the case.
- Gently toss together the cucumbers, tomatoes, onion, and avocado, then dress with just enough good quality balsamic vinegar to coat the veggies.
- Season to taste with good sea salt and fresh ground black pepper and enjoy!
More Salads with Cucumbers and Tomatoes:
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
Middle Eastern Tomato Salad
Spicy Tomato Cucumber Salad with Peperoncini
Chopped Tomato Cucumber Salad with Mint, Feta, Lemon, and Thyme
Vegan Tomato Salad with Cucumbers, Avocado, Cilantro, and Lime f
- 3 small Persian cucumbers (see notes)
- 1 cup diced tomato or cherry tomatoes
- 1/4 cup thinly diagonally sliced green onion
- 1 avocado
- 2 tsp. fresh lemon juice (optional, for tossing with avocado)
- 1 T good-quality balsamic vinegar
- sea salt and fresh ground black pepper to taste
- Cut cucumbers in half lengthwise, then slice into half-moon slices. (I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.)
- Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you have flavorful fresh tomatoes.)
- Diagonally slice green onion or slice onion to make 1/4 cup, or more if you like onion.
- Peel and cut up the avocado into small cubes.
- Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together.
- Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again. (I used about a tablespoon of vinegar, which was plenty.)
- Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.
- If you’re making more salad than is going to be eaten right away you can toss the avocado with a few teaspoons of fresh lemon juice so they don’t turn brown, but this is best freshly made.
- If you like it as much as I did, you probably won’t have leftovers no matter how much you make!
You can also use one large European cucumber or two middle-sized garden cucumbers.
This recipe created by a reader named Lisa who lives on Maui.
Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 11.9gCholesterol: 0mgSodium: 317mgCarbohydrates: 19gFiber: 9.5gSugar: 8.3gProtein: 4.7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Salad with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar is perfect for most types of low-carb eating plans, including Paleo. Everything in this salad is a perfect low-glycemic and low-carb ingredient for the original South Beach Diet. Avocado is a limited food for South Beach, so keep that in mind. This recipe does have some carbs in the tomatoes and avocado, but there is also fiber so the net carbs are lower than you might think. If you want a lower-carb option, use more cucumber in proportion to the tomato and avocado.
Find More Recipes Like This One:
Use the Salad Index to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.