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I adore this Tomato Salad with Cucumbers, Avocado, and Cilantro, and it’s the combination of cilantro and lime dressing that really sets it apart for me. This recipe is a dream for cilantro enthusiasts like myself, but check out the tips in the recipe if you’re not a fan of cilantro.
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This delightful Tomato Salad with Cucumbers, Avocado, and Cilantro is my go-to recipe for savoring fresh garden tomatoes during the summer season! I concocted this salad years ago when I had an abundance of ripe tomatoes in my garden. When I shared it with a neighbor, we both couldn’t get enough of it. Since then, I’ve been making this salad regularly, and recently, I decided to capture some new photos!
If you’re fortunate enough to have fresh garden tomatoes and cucumbers, this salad is a perfect way to utilize them while they’re in season! Even if you have to purchase tomatoes from the Farmers Market or store, this salad remains a delightful summer dish that I prepare every year. Give it a try if you enjoy these ingredients; refer to the tips below for a version without cilantro.
What ingredients are required for this recipe?
(This is simply a list of ingredients; please scroll down for the complete printable recipe. Alternatively, click on the JUMP TO RECIPE link at the top of the page to access the full recipe directly.)
Want a tomato salad with cucumbers but no cilantro?
Understanding that cilantro is an acquired taste and may not appeal to everyone, you can still enjoy this salad by substituting a smaller amount of thinly-sliced green onion for the cilantro. Alternatively, you might want to try a tomato salad with similar ingredients but without any cilantro.
How low in carbs is the tomato salad with cucumbers?
This refreshing summer salad contains approximately 8 net carbs per serving. This calculation is based on a generous serving size, so you could stretch the salad to yield 5 or 6 servings for fewer carbs. For a lower-carb Keto version, consider using more cucumbers and fewer tomatoes.
Want More Summer Tomato Salads?
Check out Favorite Summer Tomato Salads for more fantastic salad ideas using summer tomatoes! You can also explore Tomatoes for a wide array of tomato recipes!
How to prepare Tomato Salad with Cucumbers, Avocado, and Cilantro:
(This is just a summary of the recipe steps; please scroll down for the complete printable recipe. Alternatively, click on the JUMP TO RECIPE link at the top of the page to access the full recipe directly.)
- Begin by cutting the tomatoes and allowing them to drain in a colander for a few minutes.
- Dice the avocados, toss them with 1 tablespoon of lime juice, and season with salt.
- Cut the cucumber into bite-sized pieces. If using European cucumbers, you may peel strips off; however, peeling is optional for fresh garden cucumbers.
- Coarsely chop a generous amount of cilantro.
- Whisk together lime juice, olive oil, Spike Seasoning (or another all-purpose seasoning blend), and Vege-Sal (or salt) to create the dressing.
- Gently combine the avocado with the tomatoes and cucumbers, and then stir in the dressing.
- Add the chopped cilantro, season with salt to taste, and serve.
- This salad is perfect for a light summer lunch or as a side dish with grilled meat!
- The salad can be stored in the fridge for up to one night, but it’s best enjoyed fresh.
More Salads for Cilantro Lovers:
Ingredients
Ingredients:
- 3 cups diced tomatoes, cut into bite-sized pieces
- 2 cups diced cucumbers in bite-sized pieces
- 2 small 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)
Dressing Ingredients:
- 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)
Instructions
- Cut up tomatoes and put them in a colander placed in the sink to drain for a few minutes.
- Peel avocado(s) and cut into 1/2 inch pieces
- Put avocado pieces into non-metal bowl and toss with 1 T lime juice. (Use a bowl big enough to hold the finished salad.)
- Season avocado 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.
- Whisk together 2 T lime juice, olive oil, Spike seasoning, and Vege-Sal to make the dressing. (This salad has a lot of lime flavor, so if you’re not such a fan of lime you might want to use slightly less lime juice.)
- Combine tomatoes and cucumbers with the avocados and gently stir in the dressing.
- Then stir in the chopped cilantro, season with more salt if desired, and serve immediately.
- This salad isn’t bad after one night in the fridge but it won’t last much longer than that.
Notes
I love Spike Seasoning but you can use another all-purpose seasoning blend if you don’t have Spike.
Amounts of each ingredient can be adjusted to taste.
This recipe created by Kalyn when she had an abundance of garden tomatoes and cucumbers..
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 231Total Fat 19gSaturated Fat 2.7gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 458mgCarbohydrates 17gFiber 11gSugar 6.4gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not