This tomato cucumber avocado salad is a super simple way to enjoy some fresh vegetables in the summer. It’s an easy vegan recipe that’s kind of like a cross between fresh salsa and guacamole.
Getting some raw garlic into your diet is a great idea, since garlic in anti-inflammatory and especially powerful when raw. As we enter into the warmer months, higher temperatures can often aggravate joint inflammation.
If you’re not a fan of cilantro (like me), try it paired with this simple dressing – the coconut oil helps neutralize whatever it is in the fresh cilantro that disagrees with some of our taste buds. If you really can’t handle the cilantro though, just substitute for another fresh herb, like parsley or basil.
Tomato Cucumber Avocado Salad
Prep time:
Makes enough for 2 large servings
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Ingredients
- 1 tomato, diced
- 1/2 cucumber, diced
- 1 avocado, diced
- 1 green onions, chopped
- 1/2 cup fresh cilantro, chopped (or parsley)
- 2 cloves garlic, pressed
- 1 Tbsp coconut oil
- 1 Tbsp apple cider vinegar or lime juice
- pinch salt
Directions
- Put the chopped vegetables in a large bowl and toss them together.
- In a small bowl (or use the large bowl before putting the veggies in it), whisk together the oil, vinegar or lime juice and salt until it thickens.
- Toss the salad with the dressing to coat.
- Serve on a bed of lettuce, wrapped in a piece of lettuce or a whole grain wrap or pita, on a veggie burger or just on its own.
