Delicious & Quick Summer Salad

Tomorrow is the 4th of July and have I got a salad for you! This one checks all the boxes for me; it’s fast, minimal ingredients, multiple applications and it’s YUMMY.  Last night I needed something fresh and easy to go with grilled halibut. I didn’t feel like running to the grocery store so I had to use what I had on hand. . . little grape tomatoes, a couple ripe avocados and an English cucumber. My thought was to create a Mediterranean alternative to a potato salad – something a little creamy with herbs and lime. Well, here’s what I came up with. It was so yummy, we ate it before a I had a chance to take a picture. Luckily, there was was a little bowl of leftovers which I photographed today – and then promptly gobbled down with some toasted garlic naan. MmmMmm good.

BONUS – it’s Vegan, shhhh don’t tell.


5 from 2 votes
Creamy Cucumber, Avo and Tomato Salad
Creamy Cucumber, Avocado and Tomato Salad
Prep Time
15 mins

Fast and easy, this salad is delicious with grilled fish or shrimp.

Servings: 4
Salad Ingredients: Place in bowl
  • 2 ripe avocados* cubed
  • 1 cucumber (I used English) cubed
  • 1 cup grape tomatoes halved
  • 1 handful cilantro (use flat parsley if you don't like cilantro) chopped
  • 3 green onions (red onion would be yummy too) chopped
Dressing Ingredients: Place in small food processor
  • 1 tbsp scraped avocado goodness*
  • 2 tbsp lime juice (about one medium lime)
  • 1 splash lemon juice
  • 1 tbsp white balsamic or other light vinegar
  • 1/4 - 1/3 cup olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper To Taste
  • 1-2 tsps water to thin As Needed
  1.  *Important* After you cube the avocados, there will be some avocado goodness left in the skins. Scrape it out with a spoon and add it to your dressing ingredients. If you were super amazing at cubing your avocado and your skins are clean, just add a few cubes of avocado to your dressing ingredients. The avocado gives the dressing a creamy texture without using any egg or mayo.

  2. Place the prepared salad ingredients in a bowl.

  3.  Blend the dressing ingredients in a small food processor. Make any adjustments for thickness and tartness to suit your taste. Too tart? Add a little more olive oil. Too thick? Add A LITTLE water and/or vinegar. 
  4. Once satisfied with the dressing, pour half of it over the salad ingredients, gently stir. Add more dressing until you have a consistency similar to a potato salad. HINT - I drizzled the leftover dressing over the fish and it was super tasty!!


 As an afterthought, I think I should sprinkle some roasted pepitas on top for a little crunch. I also think this would be delish served over toast and topped with some arugula – and pepitas of course, because they are delicious. Enjoy this quick and easy summer salad and let me know what additions or changes you come up with. Also, tell me what you think of the ‘WP Recipe Maker’ format I’ve tried for this post. Was it easy to read? print?




  1. Vikki | 4th Jul 17

    This sounds yummy–and the recipe format was reader friendly. Happy 4th!!!

    • JoElle | 5th Jul 17

      Thanks Vikki. I’m glad the new recipe format came across well. I liked that it was an easy one button print. Hope you had a good 4th.

  2. Penny | 4th Jul 17

    looks great; I am going to try this for the 4th!!

    • JoElle | 5th Jul 17

      Thanks Penny. I hope you liked it and had a great 4th of July.

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