Cucumber Tomato Avocado Salad
from kristineskitchenblog.comThis cucumber tomato avocado salad is fresh, vibrant and so simple to make! It's perfect for serving with all of your favorite summery dishes.
Servings: 4 servings
Calories: 179kcal
Ingredients
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Kosher salt or fine sea salt
- ¼ teaspoon black pepper
Salad:
- 1 English cucumber no need to peel
- 10 ounces cherry or grape tomatoes* halved
- ½ small red onion thinly sliced, about ½ cup
- 1 large avocado peeled, pitted and chopped
- 1 tablespoon chopped fresh parsley, dill and/or basil optional
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper. Set aside.
- Trim off the two ends of the cucumber and halve it lengthwise. Then slice it into ¼-inch thick half rounds.
- Place the cucumber, tomatoes and red onion in a medium bowl.
- Pour the dressing over the salad and toss gently to mix. Add the chopped avocado and fresh herbs (if using), and toss gently to combine. Serve immediately.
Notes
- You can also use whole ripe tomatoes and chop them.
- This salad is best served immediately after you make it. If you want to get a head start, you can make the dressing a few days ahead and refrigerate it. You can combine the cucumbers, tomatoes and onion a few hours ahead and refrigerate. Then finish putting the salad together right before serving.
Nutrition
Calories: 179kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 301mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 828IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg
