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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
  

  • 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

Instructions
 

  • Clean and slice the fresh cucumbers and tomatoes and place into a medium sized serving bowl.
  • In a measuring cup, add the oil, lemon juice, vinegar, and seasonings and blend.
  • Once blended, pour over the freshly cut tomatoes and cucumbers, then stir until the veggies are evenly coated.
  • Cover the bowl and place into the refrigerator for no less than one hour.
  • When ready to serve, pull out of the refrigerator and stir.
  • Serve as a side dish or as your main dish.
  • This salad will keep for a few days in the fridge.
Keyword cold salad, cucumber and tomato salad, dairy-free, plant based, salad, vegan, vegetable salad