Yield: 4
Cucumber Tomato Salad
This refreshingly light Cucumber Tomato Salad is made with fresh cilantro and microgreens, for a flavorful and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors in this salad won’t disappoint!
Ingredients
- 2 lemons, juiced
- ¼ cup olive oil
- Salt and freshly cracked pepper, to taste
- 1 whole English cucumber, sliced and halved into moons
- 10 oz cherry tomatoes, halved
- 1 red onion, thinly sliced
- ⅓ cup fresh cilantro, chopped
- ¼ cup microgreens or baby greens, optional
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Instructions
- In the bottom of a large bowl, whisk to combine the lemon juice, olive oil and salt and pepper. Mix to combine.
- Add the remaining ingredients and toss to coat. Serve immediately, with extra microgreens if desired.
Notes
Storage: Once dressed, this salad is best served fresh. If you are making the salad ahead, store the salad and dressing separately in the fridge in an airtight container for up to 24 hours. Toss with dressing when ready to serve.
Cucumber: I like to use English cucumbers, because the skin is very thin and doesn’t need to be peeled like some cucumbers do. Either way, slice it thinly and cut the circles in half to make half-moons.
More Veggies: Feel free to add other vegetables (think bell peppers, radishes, grated carrots, etc.) for extra crunch and flavor.
Tame the Onion: If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for a few minutes before adding it to the salad, or use green onions instead.
Add Cheese: While I love the salad just as it is, sometimes I want to add a little creaminess to it with some crumbled cheese. You can use any kind of cheese you enjoy, but I highly recommend crumbled feta or goat cheese!
Nutrition
Calories: 171kcal, Carbohydrates: 13g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 12mg, Potassium: 388mg, Fiber: 3g, Sugar: 6g, Vitamin A: 531IU, Vitamin C: 49mg, Calcium: 42mg, Iron: 1mg