Cucumber Tomato Avocado Salad
No side dish compares to this fresh and filling cucumber tomato avocado salad. Throw everything in a bowl and serve it with a quick dinner or take it to your next BBQ or cookout.
Servings: 6 people
Equipment
- 1 medium bowl
Ingredients
Cucumber Tomato Avocado Salad
- 1 English Cucumber sliced in half lengthwise with the seeds scooped out and cut into small pieces
- 2 avocados quartered and cut into chunks
- 1 pint cherry tomatoes cut in half lengthwise
- 1/2 small red onion peeled and cut into small thin pieces
Salad Dressing
- 3 tablespoons lime juice
- 1/4 cup light or extra virgin olive oil (avocado oil works too)
- 1 tablespoon raw honey
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 cup cilantro chopped
Instructions
- Start by whisking all of the dressing ingredients together in a small bowl then set aside.
- If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. . Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
- Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
Video
Notes
For serving: if you're taking this recipe to a cookout, store the dressing in a separate container: and toss the salad with the dressing right before serving.
Store: this recipe will last up to 3 days in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 16.1g | Protein: 3.2g | Fat: 19.7g | Sodium: 200mg | Fiber: 6.7g | Sugar: 7.9g | Vitamin A: 32.9IU | Vitamin C: 29mg