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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!

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5 from 1 vote

Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing

By Lyubomira from CookingLSL
Simple, light and nutritious - Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing
Prep: 10 minutes
Total: 10 minutes
Servings: 2


  • 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


  • Place spinach, tomatoes and cucumbers in a bowl.

For the dressing:

  • 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.


Calories: 357kcal, Carbohydrates: 46g, Protein: 12g, Fat: 17g, Saturated Fat: 2g, Sodium: 990mg, Potassium: 2779mg, Fiber: 18g, Sugar: 23g, Vitamin A: 4735IU, Vitamin C: 89.7mg, Calcium: 295mg, Iron: 6.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. This is such a pretty salad, Mira! I love the gorgeous colors in here. And that avocado dressing sounds just perfect. I love that you didn’t add yogurt as a base. What a great lunch!

  2. You newest favorite salad is delicious, Mira. Love how simple, light and nutritious this is. DELISH!

  3. What a beautiful salad! Nice break from all of the pumpkin! That avocado dressing looks fantastic!

  4. I love avocado and cilantro dressing, so good but will try parley next time! love the colors in this salad Mira!

  5. Mmmm – such a lovely lunch option. And since I fall into the ‘not a fan of cilantro’ camp, I’m loving the addition of parsley in the dressing. Fresh, crisp and delicious!

  6. I always LOVE new salad recipes and this dressing sounds PERFECT! definitely need to try it next! 😉 pinning to KEEP! YUM