Cucumber and Tomato Salad (Beginner-Friendly | 2 Points)

 

A fresh, light, and refreshing salad that’s quick to prepare and perfect as a side dish or healthy snack.

Ingredients

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• ¼ small red onion, thinly sliced (optional, but highly recommended)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice or apple cider vinegar
• Salt, to taste
• Black pepper, to taste

Optional Flavor Enhancers (Still Low Points)

• Fresh dill or parsley, chopped
• Garlic powder or 1 clove garlic, finely minced
• A pinch of dried oregano
• Crushed red pepper flakes, to taste

Instructions

1. Place the sliced cucumbers, halved cherry tomatoes, and red onion in a large bowl.
2. Drizzle with the olive oil and lemon juice (or apple cider vinegar).
3. Season with salt and black pepper to taste.
4. Add any optional herbs or seasonings, if desired.
5. Toss gently until all the vegetables are evenly coated.
6. For the best flavor, refrigerate for 10–15 minutes before serving (optional but recommended).

Points Breakdown (Approximate)

• Vegetables: 0 points
• Olive oil (1 tablespoon): 2 points

Total: 2 points

Tips and Variations

• Oil-free version: Omit the olive oil for a 0-point salad.
• Add feta cheese: Stir in 1 tablespoon of crumbled feta for an additional 1–2 points.
• Add chickpeas: Mix in ¼ cup cooked chickpeas to make the salad more filling.
• Creamy version: Add a spoonful of plain Greek yogurt with extra lemon juice for a creamy, tangy dressing.
• Extra freshness: Garnish with additional fresh herbs just before serving.
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