Cucumber Tomato Avocado Salad
A refreshing Cucumber Tomato Avocado Salad packed with flavor and healthy ingredients.
Equipment
- Bowl
- Whisk
Ingredients
FOR THE CUCUMBER TOMATO AVOCADO SALAD
- ½ small red onion thinly sliced
- 1 large English cucumber quartered lengthwise and sliced
- 1 pint cherry tomatoes halved (about 2 cups)
- 2 medium avocados peeled, pitted, and diced
- ⅓ cup crumbled feta cheese divided
- ¼ cup chopped fresh cilantro (or dill)
FOR THE DRESSING
- 3 tablespoons fresh lime juice from about 2 small limes
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 2 cloves minced garlic (about 1 teaspoon)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Salad Preparation
- Place the sliced red onions in a small bowl and cover them with cold water to remove some of the onions’ harsh bite.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: lime juice, olive oil, honey, garlic, salt, and pepper.
- In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl.
- Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top.
- Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.
Notes
Store leftovers in the refrigerator for up to 1 day. The avocado will brown slightly and the vegetables will become more liquidy, but the salad will still taste delicious.
Nutrition
Serving: 1servingCalories: 186kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 7mgPotassium: 593mgFiber: 5gSugar: 6gVitamin A: 616IUVitamin C: 30mgCalcium: 70mgIron: 1mg
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