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Tomato Avocado Salad for a Fresh Summer Salad

Gluten-Free Tomato Avocado Salad

Gluten-Free Tomato Avocado Salad – a Fresh Summer Salad

 

This quick and easy tomato avocado salad came together quickly for lunch recently.  I had been out all morning and when I came home, I was hungry for something to eat…fast!  I had an idea for something with a pile of salad greens with a fresh dressing, but happily an even better idea appeared.

I found both tomatoes and an avocado that were finally ripe…it’s so hard to wait for them sometimes!

From that point on, the rest of this lunch was easy.

A fresh summer salad recipe came together almost on its own.

The vegetables themselves provided most of the flavor, so that a little olive oil and vinegar made an ideal dressing.  Lemon juice would also taste good instead of vinegar, and it would be completely grain-free and paleo.

Letting the cucumber, onion, tomato, salt and pepper sit for a few minutes while preparing the rest of the salad provides a large part of the flavor.

If you make this, I recommend that you start with chilled vegetables. You can prepare this salad a few hours ahead and keep it chilled until serving, although the avocado may begin to darken.   Several hours in my lunch bag would work well enough, so I think I’ll be carrying one of these salads to work for lunch in the very near future.

I really like that its flavor is satisfying and filling without having to add cheese, yogurt, eggs, beans or meat. This salad is a whole foods, gluten-free recipe that is also dairy-free, egg-free, nut-free and refined sugar-free, as well as fitting into a vegan or low-carb diet.

And, in spite of all that “-free” stuff, my husband liked it, too!

Gluten-Free Tomato Avocado Salad Prep

Gluten-Free Tomato Avocado Salad Prep

 

Tomato Avocado Salad

Ingredients:

1 Cup of Grape Tomatoes, halved, or 1 Medium Tomato, diced

1 Cucumber, seeded and diced (about 1-2 cups)

1/4 Cup Sweet Onion, chopped

Salt and Black Pepper to taste

1/2 Cup Radicchio, cut in bite-size pieces

1 Cup Romaine, cut in bite-size pieces

1/2 Cup Cauliflower florets, cut in small bite-size pieces

1/2 Avocado, diced (about 1/2 Cup)

1 Tablespoon Olive Oil

1-2 Teaspoons Red Wine Vinegar or Lemon juice, optional

 

Directions:

Prepare the cucumber, onion and tomato first; sprinkle with salt and pepper and let sit while preparing the rest.

Combine all the ingredients, toss and serve.

Makes 2 servings.  Can easily be doubled.

 

Gluten-Free Tomato Avocado Salad - Ready to Eat

Gluten-Free Tomato Avocado Salad – Ready to Eat

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Linked to:

Homegrown & Healthy’s Mostly Homemade Mondays

Simple Life of a Fire Wife’s Inspire Me Mondays

Tessa, The Domestic Diva’s Allergy Friendly Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

The Better Baker’s Weekend Potluck

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