Summer-fresh grape tomatoes served with creamy avocado will refresh you. I love tomatoes, but if you have an arthritic condition, it’s best to stay away from the nightshades, which include tomatoes. Instead, just make this as an avocado salad, rich in anti-inflammatory omega-3s.
This salad can be made all year long, but it’s especially delicious during the summer when cucumbers and tomatoes are in season. And if you grow any of your own food cucumbers and tomatoes fresh from your backyard garden make this even better!
How to make Avocado, Cucumber, and Grape Tomato Salad
Ingredients:
Dressing:
- ¼ cup cider vinegar
- 4 tablespoons walnut oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon stevia extract
Salad:
- 1 organic cucumber, sliced and quartered
- 3 cups grape tomatoes, halved
- 4 avocados, peeled, pitted, and chopped into large chunks
- 1 small red onion, chopped
Directions:
- Whisk all the dressing ingredients together in a small bowl until well combined. Taste and adjust the seasonings if desired. Set aside.
- On a large platter, layer the tomatoes. Arrange the diced avocado and onion over the tomatoes, then finish by drizzling the dressing over the salad.
- Serve and enjoy.
Options:
Fresh herbs: Change it up with your own favorite herbs. Toss in fresh basil, parsley, chives, or fresh dill as well.
Veggies:
Include other vegetables like cooked sweet corn, sliced bell pepper, baby arugula, chopped kale, or whatever else sound good. Diced jalapeño pepper would be great for a little spice.
Beans: Garbanzo beans are a great addition for more protein. Stir in about a cup of cooked beans, more or less as desired.
Vegan feta cheese: Sprinkle dairy-free feta crumbles on top before serving for tangy flavor.
Dressing: Swap the cider vinegar with a lemon juice dressing. Or swap it out for lime juice, white wine vinegar, red wine vinegar, etc.
Preparing ahead: If making in advance, prepare the entire salad except for avocados. Then add the avocado when you’re ready to serve.
