Description
Refreshing tomato cucumber avocado salad with a bright herby lemon-lime vinaigrette, perfect as a side dish or light appetizer.
Ingredients
- 2 large ripe but firm avocados, peeled and diced
- 1 medium English cucumber, peeled, seeded, and chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 3 green onions, thinly sliced
- 3 Tbsp avocado oil or olive oil
- 2 Tbsp lime juice or lemon juice
- 1 Tbsp rice vinegar (or apple cider or red wine vinegar)
- 2 tsp pure maple syrup
- 1 small garlic clove, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp fresh oregano (or 1/2 tsp dried)
- 1/4 tsp sea salt, to taste
- 1/8 tsp black pepper, to taste
Instructions
1. Whisk together avocado oil, lime juice, rice vinegar, maple syrup, garlic, cilantro, oregano, salt, and pepper in a small bowl and set aside.
2. In a large mixing bowl, combine diced avocado, chopped cucumber, cherry tomatoes, sliced red onion, and green onions.
3. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Taste and adjust seasoning with more salt or lime juice if desired.
5. Serve immediately or refrigerate in an airtight container for up to 24 hours.
Notes
You can substitute olive oil for avocado oil if preferred.
Rice vinegar can be replaced with apple cider vinegar or red wine vinegar.
This salad is best enjoyed fresh and is most vibrant within the first 12 hours.
Avoid making too far in advance as the avocado may brown over time.
Nutrition
- Serving Size: 1 serving
- Calories: 174
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg