Vegan Tomato Salad with Cucumber and Avocado
I love this Vegan Tomato Salad with Cucumber and Avocado, and it’s chopped cilantro and lime vinaigrette dressing that makes this one of my favorites for a summer tomato salad!
This simple but perfect Vegan Tomato Salad with Cucumber and Avocado is a favorite summer combination I came up with on a hot summer day in 2008, and when my former neighbor Carol stopped by I shared some with her. Carol loved this combination just as much as I did, and even though it’s a spin-off from my Summer Tomato Salad with Tuna, Avocado, Cilantro, and Lime, I decided that vegetarians were never going to look at that salad so this one deserved a post of its own.
The recipe calls for a lot of cilantro, which is no doubt one of the reasons I’m so enamored with the salad, but if cilantro is not your thing I think thinly sliced green onion would also be great. And if you’re lucky enough to have fresh garden tomatoes and cucumbers at this time of year, this salad is a perfect way to use them! I realize tomatoes are not that low in carbs, so if you’re wanting a lower-carb version of the salad, just double the cucumbers and use half as many tomatoes and it will still be absolutely delicious; enjoy!
How to Make Vegan Tomato Salad with Cucumber and Avocado:
(Scroll down for complete recipe with nutritional information.)
- Start by cutting up the tomatoes and letting them drain for a few minutes in a colander. (You can catch that flavorful tomato juice and use it in another recipe if you don’t want to waste it.)
- Dice up the avocados, toss with 1 tablespoon lime juice, and season with salt.
- Cut up the cucumber into bite-sized pieces. I peeled strips off these European cucumbers, but if you have fresh garden cucumbers peeling is definitely optional.
- Coarsely chop a generous amount of cilantro (or sliced green onion if you’re not a cilantro fan.)
- Whisk together the lime juice, olive oil, Spike Seasoning (affiliate link) or other all-purpose seasoning blend. and Vege-Sal (affiliate link) or salt to make the dressing.
- Gently combine the avocado, tomatoes, and cucumber and stir in the dressing mixture. Then stir in the chopped cilantro and serve.
I would eat this for a light summer lunch, but it’s also perfect for a side dish!
More Delicious Vegan Salads for Cilantro Lovers:
Asian Cucumber Salad with Cilantro and Vidalia Onions ~ Kalyn’s Kitchen
Cilantro Slaw from Andrea’s Recipes
Thai Cucumber Salad with Mint, Basil, and Cilantro ~ Cafe Johnsonia
Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing ~ Kalyn’s Kitchen
Want More Summer Tomato Salads?
Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!
- 6 medium tomatoes, diced into bite-sized pieces (see notes)
- 2 medium cucumbers, diced into bite-sized pieces (see notes)
- 2 avocados, diced into bite-sized pieces (more or less to taste)
- 1 T fresh squeezed lime juice (to toss with avocado)
- Vege-Sal or salt to taste (for seasoning avocado)
- 1 cup chopped cilantro (use more or less to taste; use thinly sliced green onion if you’re not a cilantro fan)
- 2 T fresh squeezed lime juice
- 1 T best 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)
- Cut up tomatoes and put them in a colander placed in the sink to drain for a few minutes.
- Whisk together 2 T lime juice, olive oil, Spike seasoning, and Vege-Sal to make the dressing.
- Peel avocado(s) and cut into 1/2 inch pieces
- Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice.
- Season generously with salt.
- Chop cucumbers into bite-sized pieces, peeling off thin strips if the peel is thick. (Fresh garden cucumbers won’t need to be peeled.
- Coarsely chop cilantro.
- Combine the avocado(s), tomatoes, and cucumbers and gently stir in the dressing.
- Then stir in the chopped cilantro and serve immediately.
- This doesn’t keep well, so only make as much as will be eaten right away.
I used about 2 cups diced tomatoes and about 1 cup diced cucumber. I love Spike Seasoning (affiliate link); can use another all-purpose seasoning blend if you don’t have Spike. Amounts of each ingredient can be adjusted to taste. Use more cucumber and less tomato and avocado if you want a version with fewer carbs. This recipe created by Kalyn.
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 399mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 3g
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:
Every ingredient in this Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime is perfect for the South Beach Diet, or any other low-glycemic eating plan, although you should stick to one avocado if you’re making this for South Beach. Tomatoes aren’t that low in carbs, so for a lower-carb version I would double the cucumbers and use half as many tomatoes.
Find More Recipes Like This One:
Use the Vegan Recipes or Salads to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.