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This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.

John and I have been eating paleo since March 1. I love it. We eat lots of veggies and meat (no sugar, grains or dairy) and have a carb treat every couple weeks. We can totally eat this way long term, even though we started it as a month-long challenge. So I’ve been making lots of salads as side dishes lately to go with this new way of eating. Fruit salads and veggie salads mostly, but when I’m sick of lettuce, this recipe below is one of my favorite go-tos. It is perfect with grilled meats or fish and spicy chicken dishes.

I use Fresh from Florida produce almost daily. I get the berries to munch on, the tomatoes I use in almost every meal, and Roey’s fave snack, strawberries. The greenmarket near me makes it so easy to eat fresh local fruits and veggies year round. (just check for the Fresh From Florida label!)It feels good knowing my food was grown nearby. I feel like I’m doing something good for my health and good for the environment. We are able to pick up fresh items each week and have on hand for meals but also for snacks for the kids. I keep offering them fruits all day long, and they’re now starting to run up and ask for apples and berries instead of yogurt. #momwins!

Now, if you’ve read any of my other recipes on this site, you know I don’t measure anything (hence why I don’t bake) so these are estimates. (If you want great recipes – with actual measurements lol – check out this site!)

Tomato Cucumber Salad

Ingredients:

1 huge cucumber (split and sliced)

5 Fresh from Florida roma tomatoes (rough cut)

1/2 Fresh from Florida orange bell pepper (diced)

1/4 red onion (diced small)

about a small handful of mild sliced banana peppers (diced)

1/2 cup? olive oil (but avocado oil works well too)

red wine vinegar (splash on liberally)

salt and pepper to taste

Simply pop all the ingredients into a dish (with a cover) and stir gently. Then let it sit in the fridge for at least a half an hour so all the flavors start getting friendly with each other before serving. It is great if you can prepare it in the morning for dinner or even the night before. The flavors marry really nicely.

This is the easiest salad and takes no time at all to prepare. It is bright and fresh and light for summer, but goes well with heavy meats. (And honestly, I eat this salad with eggs at breakfast #realtalk) For my paleo and whole30 friends, this dish is totally compliant. Enjoy!