What do a cucumber, a pile of tomatoes, and cilantro have in common? They all arrived with my weekly box of veggies! One of my favorite ways to eat these summertime vegetables is in a cool, crisp Cucumber Tomato Summer Salad.
Chopped salads like these are such an easy way to relish summer. They’re so versatile. Honestly, that’s one of my favorite things about getting a weekly box of vegetables. I can just about take any combination of summer vegetables, chop them up, then throw them together in a pretty bowl and call it a salad. But the thing that sets this Cucumber Tomato Summer Salad apart? The mayonnaise.
My whole life I’ve been a slave to olive oil dressings in any cucumber salad. Cucumber and onions? Drizzle it in olive oil! Cucumber and tomatoes? Reach for the olive oil! Cucumber and diced sweet peppers? Olive oil! Cucumber and grapes? Olive oil.
Then a few weeks ago my kids wanted something different for lunch. So, instead of reaching for olive oil, I reached for mayonnaise. I couldn’t have been more surprised. What I thought would be a one time indulgence to pacify children turned into one of my new favorite ways to do a chopped salad.
Cucumber Tomato Summer Salad
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1 small bunch of cilantro, chopped
- 1 tbsp mayonnaise (you can do homemade, but I highly recommend using this mayonnaise for a perfect salad)
- 1 small handful raisins (optional)
Mix all ingredients in a bowl and serve. It doesn’t get any easier than this. And my kids? They gobbled every last bit of this Cucumber Tomato Summer Salad up and asked for seconds!
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
(photo by sparktography)