Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing

Simple, light and nutritious – Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing


Hi guys! Happy Friday!

Today I’m taking a break from all things fall and sharing with you one of my newest favorite salads.

A lot of people seem to like the combination of avocado and cilantro in a salad dressing. Including me!

But I prefer my ordinary tomato-cucumber salad with parsley.

So I had to experiment and try a creamy green dressing with avocado and parsley. The result was surprisingly good! A very light, creamy and flavorful addition to this boring at first sight salad.

Make it for lunch, dinner or a party. I just can’t live without fresh salads! And I make a tomato cucumber salad almost every day. But this time I was craving something light. Something different.


The avocado dressing was the perfect addition. They contain a large variety of nutrients, fiber, vitamins, minerals and fatty acids. I try to always have avocados in the fridge for my every day salads and now dressings.


I did not use any yogurt in the dressing so both the salad and dressing are vegan.

Hope you get to try it.

Have a great weekend!

Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on:  PinterestInstagramTwitterFacebookGoogle+    and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.

5 from 3 votes
Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing
Prep Time
10 mins
Total Time
10 mins
Simple, light and nutritious - Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing
Course: Salad
Cuisine: /g&gt, &lt, bulgarian&lt, g class="gr_ gr_519 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="519" data-gr-id="519"&gt
Servings: 2
Author: Lyubomira from CookingLSL
  • For the dressing:
  • 1 large avocado peeled and cored
  • 1/4 cup parsley
  • 1-2 tbsp chopped dill
  • 1 garlic clove
  • juice from 1/2 lemon
  • 1/2 tsp salt
  • black pepper to taste
  • pinch of cayenne pepper
  • 1 cup water
  • For the salad:
  • 2 cups baby spinach washed
  • 2 cups chopped tomatoes (I used Campari tomatoes)
  • 8 mini cucumbers sliced
  • chopped parsley for garnishing
  1. Place spinach, tomatoes and cucumbers in a bowl.
For the dressing:
  1. Add avocado, lemon juice, parsley, dill, salt, pepper and cayenne pepper to a blender. Pulse a few times. Slowly add water and pulse to thin the dressing. Pour over the salad. Store dressing in an air-tight container in the fridge for up to 5 days.