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

July 20, 2014

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

Serves: 4-6



  • 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


  • 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


  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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Reviews (1) Questions (0)

1 Review

Barbara C. July 15, 2016
Is this correct: 1/2 teaspoon lemon, juiced and zested? Or should it be 1/2 lemon? I don't understand if you mean 1/2 teaspoon lemon juice, or 1/2 teaspoon lemon zest, or both.