15-Minute Low Carb Cucumber Tomato Avocado Salad
Fresh salad combining crisp cucumbers, ripe tomatoes, and creamy avocado with a tangy red wine vinaigrette. Dressed with garlic, oregano, and fresh basil for a light, low-carbohydrate side dish or light meal. Ready in minutes with no cooking required.
Ingredients
Instructions
- 1
Whisk together olive oil, red wine vinegar, garlic paste, dried oregano, salt, and black pepper in a bowl until fully combined. Set aside.
- 2
Quarter the tomatoes, slice and halve the cucumber, and dice the avocado.
- 3
Add tomatoes, cucumber, and avocado to a bowl.
- 4
Pour dressing over vegetables and toss to coat.
- 5
Transfer to a serving bowl and top with fresh basil.
Tips
Use ripe but firm avocado to prevent mashing when tossing.
Dress the salad just before serving to keep vegetables crisp and prevent the avocado from browning.
For deeper flavor, let the vinaigrette sit 15 minutes before using.
Good to Know
Refrigerate in airtight container up to 2 days. Dressing keeps separate for 1 week.
Prepare dressing and chop vegetables up to 8 hours ahead. Assemble just before serving.
As a light lunch, side dish, or base for grilled protein.
Common Mistakes
Add dressing long before serving to avoid soggy salad and brown avocado.
Skip unripe avocado to prevent hard texture.
Use room-temperature ingredients for better flavor development.
Substitutions
fresher flavor