Creamy Cucumber Tomato Salad

4.50 from 4 votes

Creamy cucumber tomato salad is a fresh vegetarian side dish that screams summer. Tossed in a creamy avocado dressing and fresh herbs, it brings the flavors from the garden right to your table.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 82kcal

Author: Cara Lanz

Ingredients

Creamy Avocado Dressing

½ ripe avocado
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon fresh dill
½ tablespoon honey
1 teaspoon apple cider vinegar
salt and black pepper, to taste

Creamy Cucumber Tomato Salad

1 seedless English cucumber, chopped into 1" chunks 2 cups
1 ½ cups cherry tomatoes, halved
¼ cup red onion, sliced
1 tablespoon fresh dill
2 tablespoons fresh parsley, chopped

Instructions

Blend avocado, mayonnaise, garlic, dill, honey, apple cider vinegar, salt, and pepper in a food processor or blender until smooth and creamy.
Place cucumber chunks, halved cherry tomatoes, red onion, chopped dill and parsley in a large bowl. Add the creamy avocado dressing and toss until well combined.
Enjoy immediately or chill for a few hours to let the flavors mingle.

Notes

Creamy cucumber salad is best served within a few hours, up to the next day. To make ahead, prep the vegetables and store them in separate containers until it's time to make the dressing and assemble the salad.
You don't need to remove the seeds from regular cucumbers, but it's a good idea if the seeds are very large. To remove the seeds, cut the cucumber in half lengthwise and run a spoon along the cut side to scoop out the seeds.

Nutrition