This cucumber, tomato and avocado salad is a wonderfully refreshing side dish! Low carb and keto friendly recipe!
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The other evening I was cooking my Italian Chicken Roll-Ups and I was looking for a side dish to serve with it. The chicken is pretty filling, so I wanted something light. This salad went perfectly with it – I was so pleased!
The colors are fabulous in this dish – you could serve it with any grilled meat or fish!
How to Make a Cucumber, Tomato and Avocado Salad
Make the dressing by adding extra virgin olive oil, red wine vinegar, garlic paste, dried oregano, salt and pepper to a bowl. Whisk together until fully combined. Set aside.
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Prepare your main salad ingredients: an English cucumber, tomatoes (I used a small campari variety), an avocado, and fresh basil.
Slice the cucumber in half lengthways then cut into slices. Cut the tomatoes into quarters, and dice the avocado. Finally, slice the basil into thin strips and combine everything in a large bowl.
Note: If you are preparing this in advance, don’t add the avocado at this stage. Even with the dressing it will go brown. Add it just before serving.
Add the dressing to the vegetables, and turn to coat. Transfer everything to a serving bowl.
Cover and store in the fridge until required, removing at least 10 minutes before serving (and adding the avocado if necessary!).
Low Carb Cucumber, Tomato and Avocado Salad
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For the dressing
- 6 tbs extra virgin olive oil
- 3 tbs red wine vinegar
- 1 tsp garlic paste
- 1 tsp dried oregano
- salt and black pepper
For the salad
- 12 oz tomatoes quartered
- 1 English cucumber sliced and halved
- 1 avocado diced
- 2 tbs fresh basil leaves thinly sliced
- Make the dressing by adding all the ingredients to a bowl. Whisk together until fully combined. Set aside.
- Prepare the salad ingredients and add them to a bowl.
- Add the dressing to the vegetables, and turn to coat. Transfer everything to a serving bowl.
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