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Cucumber, Tomato, and Snap Pea Salad with an Avocado and Dill Dressing:

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Keto-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free
Cucumber, Tomato, and Snap Pea Salad with an Avocado and Dill Dressing:

recipe image

  • Serves
    4-6
Author Notes

This is the epitome of the perfect BBQ side dish; crisp crunchy cucumbers and sugar snap peas with heirloom tomatoes diced and beautifully dressing a decadent (guilt-free!) avocado and dill dressing. No mayo, no dairy, gluten-free, and completely DELECTABLE. Extra protein and flavor boost? Add 1 cup chickpeas, 1/2 large red pepper, zucchini/squash, and/or green beans. —Stacy

Ingredients
  • Salad:

  • 1

    large organic cucumber, diced


  • 1-2 cups

    diced organic heirloom tomatoes (or cherry tomatoes)


  • 1 cup

    organic sugar snap peas, quickly blanched and diced

  • Dressing:

  • 1/4

    organic avocado


  • 2 tablespoons

    apple cider vinegar


  • 2 tablespoons

    Dijon mustard


  • 1 tablespoon

    green onion, chopped


  • 1-2 tablespoons

    chopped dill, plus extra for garnish


  • 1/2 teaspoon

    lemon, juiced and zested


  • 1/4

    extra virgin olive oil.


  • freshly ground black pepper, sea salt

Directions
  1. Place all diced salad ingredients into a bowl.
  2. Place all dressing ingredients into a blender, except EVOO. Blend and stream in the EVOO into well incorporated.
  3. Dress the salad, adjust seasoning with salt and pepper. Garnish with additional lemon zest and chopped dill.

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