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Cucumber and Tomato Salad

Course Salad
Keyword Dairy-Free, gluten-free, Keto, Paleo, Vegan, Whole30
Prep Time 15 minutes
Servings 4
Calories 195 kcal
Author Amy Rains

Ingredients

  • 1 large cucumber
  • 2 cups cherry tomatoes
  • 1/2 medium red onion
  • 1/3 cup avocado oil or olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 2 tsp Italian seasoning
  • pinch of salt + more to taste
  • 1/4 cup chopped fresh basil

Instructions

  1. Prepare your veggies: Slice your cucumber (peeled or unpeeled) into slices, then half each slice. Quarter the cherry tomatoes, and thinly slice the red onion. Pour into a medium to large size bowl.

  2. Using a container with a lid, combine the oil, vinegar, dijon mustard, Italian seasoning, and a pinch of salt. Shake until nice and smooth. Pour on top of the cucumber/tomato mixture.

  3. Season with additional sea salt and top with fresh basil to serve.

Nutrition Facts
Cucumber and Tomato Salad
Amount Per Serving
Calories 195 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 54mg2%
Potassium 303mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 514IU10%
Vitamin C 21mg25%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.