Avocado + tomato + cucumber + bell pepper = the easiest summer vegetable salad ever! This fresh summer vegetable salad is a beautiful rainbow and makes a delicious side dish for year-round enjoyment.
Recipe: $6.40 | Per Serving: $1.60 | Yield: 4
Originally I posted this recipe in the depths of winter, but I'm here to say that no matter what season you're in, this summer vegetable salad is perfect for year-round enjoyment!
If you can get your hands on ripe tomatoes and good avocados, you should still make this salad! It makes a good snack, side dish, and barbecue favorite!
My sister Jayme served this to us when we visited her in California one Christmas and it was the perfect welcome-back-to-California dish.
I recently made this on my YouTube channel as part of my virtual birthday celebration, which you can check out in the video below! (If you watch it on YouTube, there are "chapters" so you can jump ahead!).
How to Make a Summer Vegetable Salad
Anyone who eats this salad will rave over it, but it's deceptively simple.
Chop up a cucumber, some tomatoes, a bell pepper, and an avocado. Combine in a bowl and season to taste with salt, pepper, olive oil, and lemon juice. Done!
It's Whole 30 approved, packed full of awesome phytonutrients (hi, rainbow!), healthy fats (avocado and olive oil), and it is an easy vegan dish!
Most of them, but especially tomatoes and bell peppers. All of the veggies in this salad are in season in the summer, along with zucchini, corn, arugula, summer squash, and more!
Grill some of the veggies! I think bell pepper is great on the grill, and you could add grilled onion, corn, and even zucchini to this dish if you'd like. You can give the veggies a 2-minute char on the grill so they're partially cooked but not soggy. (I wouldn't grill the cucumber.)
You can always add your own spin on these recipes, so here are a few ideas!
- You could dress it differently with a sauce or dip.
- Add some pasta to make it into a pasta summer vegetable salad.
- Throw in your other favorite summer vegetables too!
Whole 30: YEP!
Low FODMAP: Mostly, yes. This dish uses low-FODMAP vegetables, and if you tolerate avocado (moderate FODMAP), you can make this exactly as written!
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Let me know what you think by leaving a comment and a star rating below! I'd also love to connect with you on Instagram where I post about my travel adventures and upcoming recipes. Tag me when you make Jayme's Summer Salad so I can see how you enjoyed it!
Jayme's Summer Vegetable Salad (Whole30)
- 1 ripe avocado
- 1 English cucumber
- 1 yellow bell pepper
- 2 cups small tomatoes or 1 pint grape tomatoes, halved/quartered
- 1-2 Tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 Tablespoons lemon or lime juice
- optional: cilantro garnish
- Cut the avocado, cucumber, bell pepper, and tomatoes into bite-sized chunks.
- Combine in a large bowl and drizzle with olive oil and lemon juice, then salt and pepper to taste.
- Taste and adjust oil/lemon/salt/pepper as needed and serve!
This is simple and delicious! Doesn't get any better
Caitlin Self, MS, CNS, LDN
SO simple!! My sister knows what's up!
I've just stumbled on your site and I"m smitten! So many beautiful recipes using my fave ingredients (like tomatoes, natch). It's also summer here in Australia so this salad will be perfect for lunch this weekend when we harvest our garden tomatoes. I've also planned on doing your garlic ricotta and tomato toast for brekkie tomorrow: Perfect.
Thanks Stephanie! We are also having that salad tonight, though it is definitely winter here. I love the garlic ricotta and tomato toast combination - enjoy it! :)