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Thank you to the Hass Avocado Board for sponsoring this post in partnership with the American Heart Association through Kitchen PLAY. The content and original recipe come solely from Wholesome Yum.
Hearty salads are a common theme in Eastern European cultures. Growing up in a Russian family, we ate plenty of them, but not many with greens. Now as an adult, I sure do love my greens, but often times I still love a good, hearty salad. Even better when it’s a healthy one. And if I can get some avocado in there? Perfection. Cucumber tomato avocado salad is one of my absolute favorites.
Throughout my childhood, cucumber tomato salad with lemon juice and olive oil was a staple in my mom’s kitchen. She didn’t use every fresh herb under the sun in her cooking, but fresh dill and parsley frequently found their way into her salads. Actually, I saw variations of the same salad at Russian friends’ households, too. Maybe it has something to do with what was easily available in Russia when our parents lived there?
When I started making my own version of this common Russian salad, I knew I had to throw some Hass avocados in there. If you ask me, almost everything is better with avocado in it! In the past, I’ve incorporated it into everything from lunch to salad to dessert.
Making cucumber tomato avocado salad turned out to be one of my favorite avocado recipes yet, even if it’s one of the simplest. It’s a complete transformation of the more common tomato cucumber salad. The creaminess of the avocado makes the whole dish so satisfying!
Even my 22-month-old daughter begs for this salad whenever she sees it in the fridge. The lemon juice keeps the avocado from browning right away, so I found that I could store it for a couple of days and it’s still good. I still like it best when it’s fresh, though.
Another thing I love about this cucumber tomato avocado salad recipe? So many health benefits! At only 150 calories, 2 grams saturated fat, 5 grams net carbs, and 10mg sodium per serving, it’s low in many of the things I try to cut down on and high in those I want to maximize. It contains plenty of naturally good monounsaturated fat and are cholesterol free. Naturally good fats are an important part of a healthy diet. Avocado also contributes nearly 20 vitamins, minerals and beneficial plant compounds. Big thanks to avocados for that! (Source)
I’ve actually been making cucumber tomato avocado salad for a long time, but thought that now is the perfect time to share it. Why? Because February is American Heart Month!
To celebrate, I’m teaming up with The Hass Avocado Board (HAB) and American Heart Association (AHA). They announced a four-year alliance back in October 2016. Their goal is to encourage Americans to eat the daily recommended amounts of fruits and vegetables, and hopefully reduce deaths from cardiovascular diseases, stroke and diabetes.
Today, I’m really excited to be a part of their cause! It feels so good to contribute to something like this. I even had the opportunity to get my cucumber tomato avocado salad recipe Heart Check Certified by the American Heart Association (AHA).
If you want to join in, HAB and AHA are also hosting a recipe contest for consumers. The contest is called “Take Avocado to Heart” (official hashtag #addavocado). They are accepting entries in the categories of appetizer, entrée and dessert, from February 9-27, 2017. (Recipe entries must adhere to the AHA nutrition criteria.) By the way, they’ll be giving away prizes of $1000, $500, and $250! You can enter the contest here.
Cucumber Tomato Avocado Salad Recipe (Paleo, Low Carb):
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| Servings | Prep Time | Cook Time |
| servings (1 1/2 cups each) | 15 minutes | 0 minutes |
| Cucumber Tomato Avocado Salad (Paleo, Low Carb) This cucumber tomato avocado salad recipe with fresh herbs is quick, easy, and perfect for any time of year.
|
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
- 2 large Hass avocados (halved, pitted, peeled, and cubed)*
- 6 medium Tomatoes (cut into wedges)
- 2 cups English cucumber (chopped)
- 3 tbsp Fresh dill (chopped)
- 3 tbsp Fresh parsley (chopped)
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic powder, and black pepper. (Alternatively, place in an airtight container and shake vigorously.)
- In a large bowl, combine the avocado, tomatoes, cucumber, fresh dill, and fresh parsley.
- Pour the dressing over the salad and toss to coat. Serve immediately.
Net carbs per serving: 7g
*Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
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Looking for more low carb, gluten-free, heart-healthy recipes with avocado? Try these:
Anna Powell says
Love this simple recipe. Great way to get some more veggies too.
Maya | Wholesome Yum says
Thank you, Anna!