Keto Dinner | Avocado Cucumber Tomato Salad with Balsamic Vinaigrette

Avocado Cucumber Tomato Salad with Balsamic Vinaigrette – The perfect bright & fresh Summer Salad!

This salad is so good!  I love the crunchy veggies paired with the creamy avocado and topped with a tangy homemade balsamic vinaigrette dressing.

Avocado Cucumber Tomato Salad with Balsamic Vinaigrette is the perfect bright & fresh Summer Salad!  It's crunchy, creamy, and tangy.

I prefer to make this fresh tomato salad with cherry or grape tomatoes because they hold their shape better than chunks of a larger tomato (like beefsteak or heirloom). I also love using cherry or grape tomatoes when I can find them in different colors, it makes such a beautiful presentation! The only time I would choose to use a larger tomato for this particular salad is if it’s tomato season and I run into a particularly beautiful lot of juicy ripe tomatoes. 

Tomato salad is exactly what it sounds like…a salad where the main ingredient is tomatoes plus a bunch of other tasty additions. I think my love of tomatoes came from my dad, he eats beefsteak tomatoes like you would eat an apple! This is the best tomato salad because of all the fresh ingredients: rainbow cherry tomatoes, red onion, creamy chunks of avocado, and baby arugula.

Avocado Cucumber Tomato Salad with Balsamic Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 12 (1/2 cup) servings

Calories: 92kcal

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 medium red onion sliced
• 2 avocados ripe, chopped
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon ground black pepper
• 1 lb. cherry tomatoes halved (about 3 cups)
• 1 english cucumber sliced into half moons

Instructions

1. First, Add the tomatoes, cucumber, red onion, and avocados to a large bowl.
2. Second, In a medium bowl, add the olive oil, vinegar, honey, salt, and pepper. Whisk until well combined.
3. Next, Pour the dressing over the vegetables. Stir gently.
4. Serve immediately.

Notes

• If making this ahead of time, don’t chop the avocado until just before serving and keep the salad and the dressing separate. Just before serving, chop the avocado and add it to the salad. Then, add the dressing.

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