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Garden Fresh Tomato Cucumber Salad (Whole30, Keto)

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August 7, 2019 | Author: Ashley McCrary

Summer is in full swing, so be sure to take full advantage of the beautiful produce that is currently in season. My easy and quick Tomato Cucumber Salad is one of my summertime favorite. I love heading to my local farmer’s market and stocking up on fresh tomatoes and other veggies straight from the garden.

Tomato cucumber salad

This recipe includes, juicy grape tomatoes, sliced cucumber, chopped avocado, and diced red onions all drenched in olive oil,red wine vinegar and seasoned with oregano, basil, salt and pepper. This dish pairs so well with grilled chicken, steak, pork chops, and BBQ.

Tomato cucumber salad

How long will this Tomato Cucumber Salad last in the fridge?

Due to the avocado, I would try to consume immediately or within a couple of days. If you keep it in the fridge any longer you have a risk of the avocados turning brown.

If you are wanting to prep this for meals during the week, simply make this recipe and omit the avocado. Before serving, add the avocado to the salad and combine well with a spoon. This salad is perfect served with a juicy chicken breast and really makes for a flavorful lunch during a busy week.

Tomato cucumber salad

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Tomato Cucumber Salad


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 3 1/2 cups 1x

Description

This super simple and quick tomato cucumber salad is bursting with flavor. Don’t let the simplicity fool you, adds so much texture and flavor on top of steak or chicken. This recipe is Whole30, Paleo and Keto compliant.


Scale

Ingredients

  • 3 1/2 cup halved grape tomatoes
  • 3 mini cucumbers ((sliced))
  • 1/2 cup chopped red onion
  • 1 small avocado ((pitted and cubed))
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp dried basil
  • Fresh basil for garnsih
  • 2 tbsp light olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1/2 lemon ((juiced))

Instructions

  1. Wash all the veggies and chop the red onions, halve the grape tomatoes, remove the pit and skin from the avocado and cube, and slice the cucumbers.
  2. In a large bowl, transfer the tomatoes, cucumbers, red onion, and avocado and mix together with a spoon.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar and seasoning. Pour over the tomato salad and mix until well combined.

6 thoughts on "Garden Fresh Tomato Cucumber Salad (Whole30, Keto)"

  1. Kate says:

    This recipe was delicious! I saw you make it last week as part of your meal prep on Instagram stories and I knew I had to try it. I usually don’t like “fresh” tomatos, only cooked tomatos. But you’ve converted me! Every bite of this was amazing! I only made enough for me and my lunches for the week but my kids have been begging me to share it. You know it’s good when your kids are begging for it! I’ll be adding this into my regular lunch rotation.

    1. Ashley McCrary says:

      Absolutely a game changer when the kiddos want what mom’s eating. Thanks so much Kate for the kind words of support.

  2. Vanessa says:

    Fresh, easy, and delicious! Will be making this several times this summer!

    1. Ashley McCrary says:

      Thank you so very much! I’m happy to hear. It is one of my favorite summer side dishes!

  3. Stacie says:

    Made this tonight with blackened salmon. Delicious and the perfect accompaniment to a spicy dish. Thanks for sharing.

    1. Ashley McCrary says:

      So happy to hear. Thank you


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Grab the full recipe over in the link in bio 
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
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3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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