Tomato Cucumber Avocado Salad

There is nothing better than a cool salad on a hot day. This tomato cucumber avocado salad is cold, light, and refreshing while staying completely healthy. It pairs perfectly with your grilled meat of choice as well.

To make this salad you will need 1 english cucumber, 3 roma tomatoes, 2 ripe haas avocados, red onion, cilantro, 1 lemon and salt. This will make 4 servings and tastes better if you let it sit in the fridge for a few hours before serving. Not a requirement though. I make it and eat it within 5 minutes usually 😀

What I love about this salad is that it’s low in calories while being packed full of nutrients and healthy fats. For example:

Cucumbers are hydrating, cooling, contain vitamins A and C, minerals including magnesium, potassium, and silicon, aide in digestion, controlling blood pressure, and detox.

Tomatoes are of course rich in lycoprene, but also rich in vitamin C, biotin, vitamin K, and potassium, reduce your risk of heart disease, support bone health, and also help prevent cancer.

Avocados (my personal all time favorite fruit) are an excellent source of healthy fats, including fat soluble vitamin e, folate, potassium, and B5 (pantothenic acid).

Cilantro is a natural cleansing agent known to bind with mercury in our bodies and help remove it. It is also rich in vitamins, minerals, and antioxidants. It also has antifungal and antimicrobial properties.

Lemon is alkalizing and rich in vitamin C.

I love making and enjoying foods that taste amazing and love me back by nourishing me with so much amazing stuff.

Tomato Cucumber Avocado Salad

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Servings 4 servings

Ingredients

  

• 1 english cucumber
• 3 roma tomatoes
• 2 haas avocados
• 1/4-1/3 cup diced red onion
• 1/3 cup rough chopped cilantro
• juice from one lemon
• 1/2 tsp real sea salt or to taste

Instructions

 

• Dice cucumber and tomato, red onion, cilantro, and avocado. Adding to a bowl as you chop.
• Squeeze lemon over salt and add salt. Toss with hands or salt.
• For best flavor, cover and chill in the fridge for at least one hour. However, you can eat right away as well (I often do.)