This cool cucumber caprese salad is filled with juicy cherry tomatoes and creamy avocado, and takes only a few minutes to toss together!
Now that summer is here, it’s natural to crave refreshingly light meals like this crunchy cucumber caprese salad. In this recipe, cherry tomatoes, cucumbers and avocado get tossed in a simple olive oil and balsamic dressing and topped with dried oregano for a Paleo-friendly lunch or side perfect for hot summer days.
This recipe calls for long, slender Japanese cucumbers, as their mild taste and minimal seed content works well with the other ingredients. You can also use English cucumbers if you can’t find the Japanese variety.
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Begin by slicing the cucumbers in half lengthwise, and then cutting them into small half-moons. Cut the cherry tomatoes into halves, and use a melon baller to scoop out the flesh of the avocado. Combine all the vegetables in a large mixing bowl, drizzle with olive oil and balsamic vinegar, and mix well.
Serve your cucumber caprese salad with a sprinkle of dried oregano, and enjoy!
Cool-as-a-Cucumber Caprese Salad
- Melon baller
- Large bowl
- 6 small Japanese cucumbers, cut into half-moons
- 1½ cups cherry tomatoes, sliced
- 1 large avocado, scooped with a melon baller
- 2 T olive oil
- 2 T balsamic vinegar
- 1 T dried oregano
- Combine the cucumbers, tomatoes, and avocado in a large bowl.
- Drizzle with olive oil and balsamic vinegar and mix well.
- Sprinkle with oregano and serve.
Tip: You can also garnish the salad with fresh basil instead of oregano.
Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)