Cucumber Avocado Tomato Salad
Cucumber Avocado Tomato Salad is a fresh healthy summer salad recipe that will hit your palette in all the right ways. You can grab a fork and dig in pretty quickly or take the tangy bites of tomatoes, cucumber and avocado and throw on top of a taco for a seriously tasty (and restaurant quality) meal.
Servings: 2 servings
Calories: 516kcal
Ingredients
- 1 lb. Roma tomatoes approximately 3 tomatoes, bite-sized pieces
- 1 cucumber chopped & quartered
- 1/2 red onion sliced into thin slices
- 2 avocados chopped
- 1/4 cup cilantro coarsely chopped
Dressing
- 2 Tablespoons olive oil
- 2 Tablespoon lemon juice approximately 1 lemon
- Salt and pepper
Instructions
Prep Salad
- Chop up 1 pound of fresh Roma tomatoes in bite sized pieces.
- Peel and chop 2 ripe avocados into bite sized pieces.
- Slice and quarter 1 cucumber. If you like, remove skins although not necessary.
- Slice red onion pieces into size perfect for a salad. If you like less "spicy", chop smaller pieces over larger.
Prep Salad Dressing
- Combine two tablespoons of olive oil, 2 tablespoons of fresh lemon juice, salt and pepper. Whisk until combined.
- Immediately pour vinaigrette dressing all over the salad and gently toss until every ingredient is coated and shiny.
- Add freshly chopped cilantro and toss to combine once more.
- Serve instantly to avoid any dressing settling.
Video
Notes
Please note that you can store this salad in the fridge, however avocado doesn't always stake kind to the fridge and once cut, oxidizes brown. This will not change flavor but wont look as attractive. This salad is best eaten fresh and can keep about 1-2 days.
Nutrition
Serving: 1cup | Calories: 516kcal | Carbohydrates: 35g | Protein: 7g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 35g | Sodium: 181mg | Fiber: 18g | Sugar: 11g