This Cucumber Tomato salad is so refreshing and hydrating. I particularly love this dish in the summertime, as its cooling on the body, high in vitamin c, is light and satisfying, and energizing.
Crisp, water-rich cucumber is hydrating to your digestive system, muscles and skin. Juicy, deep-red tomatoes offer a dose of vitamins, magnesium, folate, and an anti-cancer agent called Lycopene.
Avocado is a wonderful source of monounsaturated fatty acids; these beauties are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals, contains more potassium than bananas, are high in fiber, contains 2 grams of protein per 1 cup, and its even studied that eating avocados on a regular basis can lower cholesterol and triglyceride levels, making this a powerhouse food.
Instead of using dairy for the creamy dill dressing, we use a soy yogurt, which is rich in protein, and offers that same creaminess hat the dairy would, but without the unnecessary fat, guilt and all that comes along with consuming dairy. You can even make your own homemade soy yogurt if you prefer.
People don’t usually think of herbs having any nutritional value but on the contrary. Fresh dill weed is an excellent source of calcium, manganese and iron, antioxidants, contains flavonoids that provide anti-inflammatory and antiviral properties. This makes this little herb a source of incredible health benefits.
A splash of Apple Cider vinegar offers a tanginess and a punch of probiotics. Make sure to use the Bragg’s brand “with the mother”, which means it’s a live food. This type of apple cider vinegar has beneficial bacteria, which is important for healthy and regular gut health.
Overall, this salad is super refreshing, and if you would like to boost the protein and soluble fiber levels, chickpeas aka garbanzo beans are a wonderful ingredient to add.
Stay refreshed with these plant-based recipes:
- Corn, Tomato Salad
- Vegan Caprese Salad with Blackberry & Watermelon
- Watermelon Salad with Tofu Feta
- Vegan Waldorf Salad with Apples & Raisins
*If you’d like to keep this sugar free, you can use maple syrup to sweeten or omit altogether.
I'd love to hear your feedback in the comments below for this Cucumber Tomato Salad Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!
| Prep Time | 20 minutes |
Servings |
people |
- 3 cucumbers peeled and sliced about 1/4″
- 15-20 cherry tomatoes cut in half
- 1/2 cup red onion sliced
- 1/2 large bell pepper seeded and cut into chunks about the size of the cucumber
- 1 avocado cut into large chunks
- 3 Tbl rice wine vinegar
- 1 Tbl date sugar
- 2 Tbl unsweetened homemade yogurt (or unsweetened Forager cashew yogurt)
- 1/2 tsp dried dill or 1 Tbl fresh, chopped
- sea salt and pepper to taste
Ingredients
Dressing
|
Rate this recipe! |
- Mix dressing and pour over veggies.
- Add the avocado at the last and carefully toss. Can be served as is or put on top of romaine lettuce.
The label uses homemade yogurt
Have you published a çookbook on plant based cooking?
Hey Joan, thanks for asking. I do not have a cookbook, but it sounds like a good idea. Are you talking about a physical book or do you like digital versions, too?
A physical cookbook for those technically challenged would be a thought and for myself I treasure cookbooks to read over and over.
Hi Joan, you’re so kind to suggest. It may be time to do just that 🙂 Thanks for the reminder that people often enjoy the real thing. ????