Cucumber Tomato Avocado Salad
A vibrant and refreshing salad combining creamy avocados, juicy tomatoes, and crisp cucumbers.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Vegetables
- 1 pound Roma tomatoes
- 1 Cucumber
- 1 Avocado
- 1/4 cup Red onion
Herbs and Seasonings
- Fresh cilantro to taste
- tablespoon Olive oil to drizzle
- tablespoon Lemon juice to taste
- Salt to taste
- Pepper to taste
Instructions
- Start by washing the Roma tomatoes, cucumber, and cilantro thoroughly. Slice the tomatoes into bite-sized pieces, peel and dice the cucumber, and chop the onion finely.
- Carefully cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash the avocado slightly, just enough to make it creamy but still chunky.
- In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, and cilantro with the mashed avocado.
- Drizzle olive oil and lemon juice over the salad mixture. Season with salt and pepper to taste. Toss everything together gently to combine.
- Let the salad sit in the refrigerator for about 10-15 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish or light meal!
Notes
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for 1-2 days.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 400mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg