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Cucumber Tomato Salad Recipe
This Cucumber Tomato Salad Recipe is cool, creamy, and the perfect side dish for summer suppers.
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This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
Recipes for cucumbers salads abound on the internet. Everyone has their own version, their own way of making it. So I decided to add my own version – because cucumbers are a staple of summer eating!
I have always loved cucumbers. They are my favorite thing to eat fresh from the garden. I love to eat them while they are still warm from the sun – with a salt shaker in my hand!
Not much beats a fresh cucumber straight from the garden in the summertime.
I have very fond memories of eating fresh cucumbers at my Grandma’s house in Virginia. She and my Grandaddy would pick cucumbers by the 5-gallon bucket-full. They ate a lot, but they would give cucumbers to anyone who would take them!
Unfortunately, in our current season of life, a garden is not very reasonable, so I get my cucumber fix through the generosity of our neighbors! (Or I go to the Farmers Market in Missoula on Saturdays.)
Cucumbers are a little powerhouse of nutrition, but they do not contain very many calories!
One cup of sliced cucumbers only has 16 calories. They are also high in water content, which makes them ideal for staying hydrated, reducing swelling, and detoxing the body.
Here are a few other benefits to cucumbers:
Good source of antioxidants
Supports the digestive tract
Hydrates your skin
Helps balance the body’s pH levels
Helps with headaches
A good source of Vitamin K (one cup has 22 percent of your daily value)
This recipe also uses tomatoes – according to Dr. Axe, here are a few benefits of tomatoes:
High in antioxidants
Improves heart health
Good for vision and eye health
Good for skin and for bone health
The third super ingredient in this Cucumber Tomato Salad are red peppers.
Sweet peppers are a powerhouse of Vitamin C. In fact, 3 small sweet peppers (the snacking size) has 220% of your daily value of Vitamin C!
I use a combination of mayonnaise and Greek Yogurt for the dressing.
The Greek yogurt adds a tiny bit of protein to the salad. If you want, you can easily change the ratios of yogurt to mayonnaise.
You could even use all yogurt (for a FP) or all mayonnaise (which would keep it an S fuel).
Personally, I like the addition of the mayonnaise because it adds a richness to the creamy sauce. Some people also use sour cream in place of the mayo. Totally up to you!
This is one of those recipes that is completely customizable to your own taste preferences! (I love those kinds of recipes!)
I usually use chopped grape tomatoes for this, but you can use any kind of tomato.
I like to peel my cucumbers in strips (leaving part of the skins – make sure to wash your cucumbers first).
I have a cute little vegetable cutter that I received for Christmas years ago. This gives the sliced cucumbers a cute wavy design. You can find a similar vegetable cutter here! (You can see what my cucumbers look like in the cucumber photo above.)
So, what do you need for this Cucumber Tomato Salad Recipe?
For the Dressing:
½ Cup Mayonnaise
¼ Cup Greek Yogurt
½ Teaspoon Apple Cider Vinegar
1 Teaspoon Gentle Sweet (or your preferred sweetener – you can also use my Low Carb Powdered Sugar)
1 Teaspoon Garlic Salt
1 ½ Teaspoons Dried Dill
For the Vegetables:
3 Cups Diced Cucumbers
1 Cup Chopped Red Pepper
1 Cup Chopped Tomato
½ Sweet Onion, Sliced
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Cucumber Tomato Salad Recipe
For the Dressing:
- ½ Cup Mayonnaise
- ¼ Cup Greek Yogurt
- ½ Teaspoon Apple Cider Vinegar
- 1 Teaspoon Gentle Sweet or your preferred sweetener - you can also use my Low Carb Powdered Sugar
- 1 Teaspoon Garlic Salt
- 1 ½ Teaspoons Dried Dill
- 3 Cups Diced Cucumbers
- 1 Cup Chopped Red Pepper
- 1 Cup Chopped Tomato
- ½ Sweet Onion Sliced
- In a medium bowl, mix the dressing ingredients together.
- Pour over chopped vegetables and mix well.
- For best results, refrigerate at least two hours before serving.