Description
Cucumber Tomato Avocado Salad is a vibrant, nutritious dish that perfectly showcases the beauty of fresh ingredients. Its versatility allows it to shine as a side, main dish, or even a filling wrap.
Ingredients
Scale
- 1 English cucumber, sliced into half moons
- 4 to 5 roma tomatoes, chopped
- 1/3 cup red onion, thinly sliced
- 2 large ripe avocados, pitted and diced into medium chunks
- 1/3 cup fresh cilantro, roughly chopped, large stems removed
- 3 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Black pepper to taste
- 1 tablespoon extra virgin olive oil (optional)
Instructions
- Begin by slicing the cucumber into half moons; this shape helps mix well with other ingredients.
- Chop the roma tomatoes into bite-sized pieces, ensuring they remain chunky yet manageable.
- Utilize a sharp knife for slicing the red onion thinly to prevent overpowering the salad.
- Carefully peel the avocados, remove the pits, and dice them into medium chunks. Drizzle some of the fresh lemon juice over the pieces immediately after cutting.
- Take your fresh cilantro and give it a rough chop, making sure to discard the large stems.
- In a large mixing bowl, bring all your beautifully prepped ingredients together. Drizzle with fresh lemon juice, adding salt and pepper to taste. If you decide to use the extra virgin olive oil, this is the time to add it too!
- Utilizing a spatula, gently mix the ingredients, ensuring you don’t mash the avocado.
- Allow the salad to rest for about 10 to 15 minutes before serving.
Notes
This salad is versatile and can be served as a side dish, light lunch, or in wraps. Consider adding proteins like grilled chicken or chickpeas for a more filling meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg