Hello, summer! This gorgeous Tomato Cucumber and Avocado salad recipe is packed with all the flavor of the season.
Happy Thursday friends!
Asheville is typically a bit cooler than the rest of the South in the summer because of our elevation in the mountains. It’s actually unusual for us to get many days hitting 90 degrees. It’s a little utopia this time of year.
Even though it’s not THAT hot here, I am all about NOT turning on my oven in the summer. I’ll do it, but if I can come up with something yummy to eat that keeps the house cool, I’m game. Bonus points if the recipe doesn’t actually involve cooking, just mixing a bunch of yummy stuff together. This Tomato Cucumber and Avocado salad recipe is ready in a flash and doesn’t require you to heat up anything.Use your fresh garden veggies! Tomato Cucumber & Avocado Salad with Dill from Running in a SkirtClick To Tweet
Perfect for Summer – Tomato Cucumber and Avocado Salad Recipe
This salad is the epitome of pure summer food. I actually grow cucumbers, tomatoes and dill! I’m hoping in a few weeks I’ll be able to whip this up for dinner without even going to the store. If only I could figure out how to grow my own avocadoes in Asheville.
My Tomato Cucumber and Avocado Salad recipe is vegan, but still incredibly tasty. The avocado makes it feel indulgent but is actually filled with all sorts of healthy fats.
You can serve this salad immediately, or let it sit for a few hours to turn into a slightly more pickled consistency. If you are letting it sit too long I wouldn’t add the avocado until the last minute becaue it will turn on you.
The dill balances out the flavors perfectly and is light enough for the season.
This simple Tomato Cucumber and Avocado Salad recipe is perfect for even the hottest of hot summer days ahead! I hope you enjoy it as much as I do.Use your fresh garden veggies! Tomato Cucumber & Avocado Salad with Dill from Running in a SkirtClick To Tweet
Also, try these summer salads…
This gorgeous Tomato Cucumber and Avocado salad recipe is packed with all the flavors of the season.
- 1 pint cherry tomatoes halved
- 2 small cucumbers thinly sliced & halved (about 2 cups)
- 1/2 small red onion cut in half moons
- 1 avocado cubed
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 lemon juiced
- 1 tablespoon fresh dill chopped
- salt & pepper to taste
- garnish: additional dill
Whisk together all the ingredients for the dressing in the bottom of a large mixing bowl.
Put all the ingredients on top of the dressing except for the avocado in a bowl and mix well.
- Carefully fold in the avocado.
Garnish with more dill! Serve immediately. If you want to serve it later leave out the avocado and add just that at the last minute.
Serve immediately for a crisp salad or wait up to two hours for the cucumbers to the flavor and avocado to become creamier (both ways are good.) If you are going to serve it the next day, leave the avocado out until an hour or two before serving time so it does not turn brown.
Thanks for stopping by today! Come back tomorrow for weekly highlights
Do you like salads without lettuce?
Do you try to avoid turning on the oven when it is really hot?