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Creamy Cucumber Tomato Salad
Creamy Cucumber Tomato Salad is a crunchy, creamy, fresh salad perfect for summer.
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Course:
Salads
Cuisine:
American
Prep Time:
10
minutes
minutes
Additional Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
servings
Author:
Jennifer Stewart
Ingredients
Salad
2
English cucumbers
diced
2
Roma tomatoes
seeded, diced
½
small
red onion
diced
1
red bell pepper
seeded, diced
1
tablespoon
fresh dill
Creamy Dressing
¼
cup
mayonnaise
2
teaspoons
white vinegar
¼
teaspoon
garlic powder
¼
teaspoon
black pepper
½
teaspoon
salt
1
teaspoon
sugar
sub artificial sweeteners
Instructions
Mix the dressing by combining all the ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
Chop and toss the vegetables in a large bowl.
Pour the dressing over the salad and toss to coat.
Serve immediately or refrigerate up to 4 hours.
Notes
Pick fresh and crisp cucumbers for best results.
Soak the onions in water for 5 minutes to take a little of the "bite" out of them.
Make the dressing and keep it separate until ready to serve.
Toss in some cheese, beans, or nuts for extra texture. I like chickpeas, radishes, and sunflower seeds.
Add in some sliced chicken breast for a light summer meal.
Remove the seeds from the tomatoes to keep from watering down the salad.
Substitute the vinegar for apple cider vinegar or lemon juice.
Make it low carb with sugar free mayo and artificial sweetener like stevia. You can also leave out sugar altogether.
Substitute Greek yogurt or sour cream for the mayonnaise.
Nutrition
Serving:
1
|
Calories:
92
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
240
mg
|
Fiber:
1
g
|
Sugar:
11
g