Cucumber Tomato Avocado Salad Recipe
This cucumber and avocado salad is crunchy, creamy and cool - just what you crave on a warm summer day. It’s loaded with fresh vegetables, and lightly coated in a tangy homemade Italian lemon vinaigrette, perfect for a light lunch or a side dish for just about anything.
Servings: 8 people
Calories: 107kcal
Ingredients
- 1 cup cherry tomatoes cut in half
- 1 large avocado diced
- 1/2 cup white onion diced
- 1½ cups cucumber peeled and diced into 3/4" pieces
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon parsley chopped
Instructions
- In a separate large bowl, add the cherry tomatoes, avocado, onion, and cucumber.
- In a separate bowl, add the the olive oil, lemon juice, Italian seasoning, salt, pepper, and parsley. Whisk well, then drizzle over the prepared veggies.
- Serve immediately. Enjoy!
Notes
Storing leftovers: while best fresh, you can store leftovers in an airtight container in the fridge for up to 2 days.
Make-ahead tips: leave out the avocado and store the salad overnight in the fridge. Just before serving, arrange the diced avocado over the top.
Nutrition
Calories: 107kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg