- Tomatoes. Pick ones that are juicy and ripe. When in doubt, I recommend cherry tomatoes or grape tomatoes, since they are almost always sweet (even slightly out of season). Tomatoes are rich in Vitamin-C.
- Cucumber. I like an English cucumber here because you don’t need to peel it. If you have a regular cucumber, peel it first (use a vegetable peeler), split it down the center, and scoop out any large seeds. Cucumbers are keto-approved, have a high water content, and are rich in antioxidants.
- Red Onion. My favorite raw red onion tip: thinly slice the onion, then soak it in water for a few minutes before adding it to the salad. This preserves its flavor while mitigating the harsh, lingering aftertaste.
- Avocado. Its creamy texture is a lovely contrast to the crispness of the cucumber. Since avocado is rich in fiber and healthy fats, it makes the salad more filling and satisfying.
- Feta Cheese. You can omit it in a pinch, but the recipe is truly delicious as a tomato avocado feta salad. The feta adds more creaminess and a salty element.
- Fresh Herbs. I like cilantro or dill, but any tender fresh herbs will work here. A tomato cucumber avocado basil salad is next on my list.
- The Dressing. The avocado cucumber salad dressing is a quick whisk of lime juice, olive oil, honey, and garlic. It takes moments, brings the ingredients together, and goes smashingly with avocado.
- Soak the red onions in water, then drain.
- Whisk up the dressing.
- Add all the salad ingredients to a large bowl. Pour the dressing over the top, and toss to coat. Top with feta.