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Cucumber and Tomato Salad
A fresh and easy summer salad that will become a dinner staple.
5
from
2
votes
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Course:
Salad
Cuisine:
American
Diet:
Gluten Free
Keyword:
cucumber and tomato salad
Prep Time:
15
minutes
minutes
Cook Time:
0
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
Calories:
71
kcal
Ingredients
pint
cherry or grape tomatoes
¼
cup
thinly sliced red onion
2
cups
thinly sliced English cucumber, I used a mandoline
Dressing:
3
tablespoon
avocado oil (or olive)
1
teaspoon
balsamic vinegar (or rice vinegar)
salt and pepper to taste
fresh chopped parsley
Instructions
Slice the tomatoes, cucumbers and onions. I used a mandoline to slice the cucumbers and it really makes them taste better!
Whisk the dressing ingredients and taste. Add salt and pepper if necessary.
Pour over veggies and serve.
Notes
This can be stored in the fridge for a day or two. It can get soggy so I wouldn't advise longer than that.
Nutrition
Calories:
71
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
35
IU
|
Vitamin C:
1.5
mg
|
Calcium:
6
mg
|
Iron:
0.1
mg
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