Avocado Tomato Cucumber Salad
Servings 6 servings @ ⅓ cup
Calories 104kcal
Ingredients
- 4 ounces avocado pitted, diced
- 1 tablespoon lemon juice or lime juice
- 8 ounces diced crisp cucumbers (seeds removed) or seedless English cucumber
- 4 ounces cherry tomatoes sliced in half
- 2 tablespoon red onion or green onions
- 2 tablespoon fresh cilantro or parsley or basil
Dressing
- 3 tablespoon extra virgin olive oil even avocado oil
- 1 tablespoon red wine vinegar
- sea salt and black pepper to taste
- optional: 2 ounces diced asiago cheese
Instructions
- Once your avocado is diced, toss gently with the lemon juice in a large bowl. Add remaining vegetables and herbs.
- Whisk the dressing ingredients together in a small bowl then toss into the salad.
- Stir gently to combine and season with salt and pepper to taste.
- Enjoy immediately for best results or keep refrigerated in an airtight container until ready to serve. Lasts for about 1 day in the fridge before the avocado goes brown.
Notes
Net Carbs: 3.5g
This recipe was first published in June 2016.
Nutrition
Serving: 1serving @ ⅓ cup | Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.3mg