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5
from 1 vote
Cucumber Tomato Avocado Salad
This low carb cucumber tomato avocado salad is fresh, easy to make, and delicious!
Prep Time
15
minutes
mins
Refrigerate
10
minutes
mins
Total Time
25
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
2
Author:
Holly
Equipment
Medium Bowl
Ingredients
1
ripe avocado
1
teaspoons
fresh lemon juice
1
cup
grape tomatoes
halved
1
cup
sliced cucumber
¼
cup
chopped red onion
1 ½
tablespoons
olive oil
1
tablespoon
red wine vinegar
1
tablespoon
fresh chopped dill
parsley or basil
salt and pepper
to taste (optional)
Instructions
Cut the avocado lengthwise around the pit, discard the pit, then cut the avocado into cubes.
In a medium bowl, gently mix avocado and lemon juice.
Add tomatoes, cucumber, red onion, olive oil, red wine vinegar and dill. Gently toss to combine. Season with salt and pepper to taste, if desired.
Refrigerate 10 minutes to chill before serving.
Notes
This recipe makes a small 2 serving salad as leftovers don't store well. The recipe can be doubled or tripled as needed.
To prepare ahead of time, mix all ingredients
except avocado
. Add the avocado just before serving.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
26
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
18
g
|
Sodium:
33
mg
|
Potassium:
791
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
831
IU
|
Vitamin C:
25
mg
|
Calcium:
35
mg
|
Iron:
1
mg