Cucumber Tomato Avocado Salad


  • 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.


  1. Soak the red onions in water, then drain.
  2. Whisk up the dressing.
  3. Add all the salad ingredients to a large bowl. Pour the dressing over the top, and toss to coat. Top with feta.

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