Tomato Cucumber Avocado Salad Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hey guys, this is Heather from healthyveganrecipes.net. If you’re wondering why my voice doesn’t match my video, it’s because the microphone was having an issue when I filmed, and Phil and I have already eaten this meal. What it is a tomato cucumber avocado salad, for a beautiful summer day like today.

If you want to skip ahead to the recipe, you can go to healthyveganrecipes.net, but for those of you who want to stick around and watch me voice over my video for this tomato cucumber avocado salad, you can watch and see. So, I got the veggies: some fresh cilantro, green onion and some garlic, all set up for my salad.

Now, garlic has very interesting properties, which are used for a lot of different health issues. One of its biggest health benefits is its anti-inflammatory property, which is especially helpful in the summer when heat can aggregate some certain inflammations in your body. We are going to use some raw garlic in today’s recipe.

All you have to do is to chop all these vegetables, and get them ready in a bowl. And I got that done there. Now, I’m going to show you how to press some garlic. Raw garlic is awesome, but if you try to chop it up, it doesn’t always get small enough. I like to use a press when I’m using some fresh garlic.

There’s my press, and I dropped the garlic on the floor, but I rinsed it off. So, you put it in the press, and then you just squeeze it together — garlic going in and getting pressed nice and small so you wont have a huge chunk of garlic in you mouth.

Raw garlic is the most potent way to enjoy garlic, so if you’re looking for some health benefits, it’s best to have them raw. So, there’s all my vegetables chopped up — fairly small dices because Phil and I eat this with a wrap.

You can do this tomato cucumber avocado salad in various forms, but cutting it up small is pretty good. People who know me know that I do not like cilantro at all, and what I’m saying here is that I’m making a dressing that will offset the after taste of cilantro, if you happen to dislike it. If you do like cilantro, that’s great, all you have to do is squeeze some lime juice and a little bit of salt on this salad and it’ll be excellent.

But, if you want to offset that cilantro flavor a little bit, there’s one little trick that you can use that I learned somewhere — which will require the use of coconut oil. For some reason coconut oil helps to neutralize the flavor of the cilantro.

There, I have a little bit of coconut oil that I’m going to make into a dressing, but I forgot to pick up a lime in the store, and it would be fantastic if I have one for my tomato cucumber avocado salad. Instead, what I’ll use is apple cider vinegar.

There it is, that’s all the coconut oil left in the house, plus a little bit of cider vinegar and salt. What I’m using for salt is called Herbamere - it’s sea salt mixed with some vegetables and kelp. You want to mix those together with a fork, and if you whisk it fast, it will eventually thicken to make a nice dressing.

Coconut oil is actually great for this because it’s naturally solid on its own since it’s a saturated fat. Anyway, keep whisking and then toss it into your salad when it’s thick enough. You can then put it in a plate or over some greens, and in some green lettuce and wrap it up. You can also put it in a wrap, or feta bread, on a veggie burger.

Basically it’s a pretty delicious mix of salsa and brocolli. Phil and I went outside and had this for lunch. We out it on some sprouted flower wraps and then sat under the sun — we enjoyed it immensely, even me, I even enjoyed the cilantro. It was pretty yummy; we also put some lettuce on the wrap and put the veggies on top.

So, if you want this tomato cucumber avocado salad recipe, head over to healthyveganrecipes.net. And next time, I’ll make sure that the mic is working.