Looking for a light, refreshing salad bursting with flavors and colors? This cucumber, tomato, and avocado salad is a perfect choice! Packed with fresh veggies, healthy fats, and a bright lemon dressing, it's a delicious and nutritious option for a quick lunch, side dish, or potluck contribution. Plus, it's entirely vegan and gluten-free, making it suitable for various dietary needs.
Bon appetit!
- Gluten free
- Vegan
- Servings: 4
- Time: 10 minutes
Ingredients:
- 1 cup cherry tomatoes, halved
- 1 large cucumber, chopped
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation:
- In a large mixing bowl, combine the tomatoes, cucumber, onion, avocado, and dill.
- In a small mixing bowl, combine the oil, lemon juice, salt, and pepper, and mix well.
- Drizzle the dressing over the vegetables and toss to combine. Serve.
Tip: This salad is perfect with extra protein, such as tuna, a soft-boiled egg, or feta cheese.
Nutrition facts per serving:
- Calories 151 g
- Total fat 12 g
- Protein 2 g
- Carbohydrates 11 g
- Sugars 4 g
- Fiber 4 g
- Sodium 128 mg
Looking for additional breakfast choices? Learn more here.