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Cucumber Tomato Salad

Cucumber Tomato Salad

This salad is perfect for a hot summer day, just pop it in the refrigerator and in an hour or more you have a nice crisp cold salad to serve.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Main Course, Salad, Side Dish, vegan, vegetable salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Pint Grape Sized Tomatoes Or any tomato
  • 3 to 4 Medium Cucumbers
  • 1/4 Cup Avocado Oil
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dill
  • 1 tsp Onion Powder
  • 1 tsp Minced Garlic
  • 1/4 tsp Salt

Method
 

  1. Clean and slice the fresh cucumbers and tomatoes and place into a medium sized serving bowl.
  2. In a measuring cup, add the oil, lemon juice, vinegar, and seasonings and blend.
  3. Once blended, pour over the freshly cut tomatoes and cucumbers, then stir until the veggies are evenly coated.
  4. Cover the bowl and place into the refrigerator for no less than one hour.
  5. When ready to serve, pull out of the refrigerator and stir.
  6. Serve as a side dish or as your main dish.
  7. This salad will keep for a few days in the fridge.