7 Days Fun of Clean RecipesDownload
12Mar, 19
Clean Food Love
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Chopped Mixed Tomato + Crisp Cucumber Salad with Lemony Dill

It has been a little while since I’ve made a BIG chopped salad…you know…this winter thing we have going on right now…

But today, I was walking through Costco, and the fresh veggies and produce looked BEAUTIFUL, so I was inspired to get chopping!

This type of salad is SO VERY interchangeable! So if you don’t love something, leave it out or replace it with something YOU do LOVE. Not a fan of dill?

Try parsley or cilantro. I’m going to serve this alongside some juicy, lemony baked chicken thighs…and call it a wrap for dinner tonight. Makes 6-8 servings


  • 3 cups mixed cherry tomatoes and/or grape tomatoes, halved
  • 3 large, crisp English cucumbers, partially peeled and chopped into moons
  • 2 ripe avocados, chopped
  • 1 red onion, chopped
  • 2 cups chickpeas (garbanzo beans) rinsed and drained if using canned

Lemony Dill Dressing:

  • 3 fresh lemons, juiced, divided
  • 2-3 fresh garlic cloves, minced
  • a good handful of chopped fresh dill (4-5 Tablespoons chopped or to taste)
  • 2 Tbsps high quality extra virgin olive oil
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each


Sprinkle a tiny pinch of sea salt over the top of your chopped tomatoes, set aside. Squeeze 1 Tablespoon of your fresh lemon over top of your chopped avocado, set aside.In a small glass bowl, whisk all dressing ingredients until well combined. Add all of your chopped salad ingredients to a large serving bowl.Pour lemony dressing over the top, then very gently toss to combine and coat your salad. Adjust sea salt and pepper if necessary. Serve immediately, or store, covered in your fridge for up to 2 days. Best eaten within a few hours!



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