Paleo Whole30 Tomato Cucumber Salad

This Paleo Whole30 Tomato Cucumber Salad is quick to make and so delicious! A great, light and refreshing side dish. It's gluten free, dairy free, low carb and low FODMAP.

This salad is so perfect for summer. No cooking involved, quick to make, and so refreshing. The cucumbers stay firm and the tomatoes add nice sweetness. A simple dressing is added to give it flavor and moisture.

I used small cucumbers that are firm and have less seeds. If you can find them, I highly suggest trying them. They're about 4 inches long and they're sold in a 6 pack sometimes. If you can't find them then you can use whatever cucumbers you like. I used cherry (or grape) tomatoes because we're not quite to tomato season here in Michigan and the small ones always taste the best out of season. You can definitely use bigger ones if that's what you have.

Low FODMAP Side Dish

This is made low FODMAP by using green onion, garlic oil and an Italian seasoning that doesn't have onion or garlic in it. CLICK HERE for more info on low FODMAP and HERE for all my low FODMAP recipes. If you don't need it low FODMAP, feel free to use diced red onion and garlic powder and more olive oil to make up for the garlic oil.

I think you will love this easy side dish. It would be perfect served with Paleo Whole30 Dijon Rosemary Pork Chops or Paleo Whole30 Chicken Kabobs.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Paleo Whole30 Tomato Cucumber Salad

Author:Jessica DeMay

Prep Time:15 minutes minutes

Cook Time:0 minutes minutes

Servings:5 servings

Print

5 from 1 vote

Did you make this recipe?

Leave a review

Ingredients

• 3 cups diced cucumbers (6 small)
• 3 cups halved cherry tomatoes (1.5 pints)
• ¼ cup chopped green onion
• 2 tablespoos garlic oil
• 2 tablespoons olive oil
• 1 tablespoon coconut vinegar (or apple cider vinegar)
• ½ teaspoon salt
• 2 teaspoons Italian seasoning*

Instructions

• Place the cucumbers and tomatoes in a large bowl. Add in the green onion, oils, vinegar, salt, and italian seasoning. Mix well. Refrigerate for at least an hour before serving.
• Good for 5 days in the fridge. 

Notes:

*Make sure to use an Italian seasoning with no onion or garlic in it. If not needing low FODMAP then you can used diced red onion and garlic powder. Use more olive oil to make up for the garlic oil. 

Nutrition Information

Calories: 83kcal (4%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 245mg (11%)Potassium: 330mg (9%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 558IU (11%)Vitamin C: 24mg (29%)Calcium: 38mg (4%)Iron: 1mg (6%)

Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.