Description
Refreshing tomato avocado salad combines garden-fresh ingredients with zesty Mediterranean flair. Crisp vegetables and creamy avocado dance together, creating a light and tangy experience perfect for summer gatherings.
Ingredients
Scale
Main Vegetables:
- 2 cups cucumber, diced (English or Persian cucumbers work best)
- 2 cups cherry or grape tomatoes, halved
- 2 ripe avocados, diced
- ¼ cup red onion, finely sliced
Herbs and Seasonings:
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Dressing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (or lime juice)
- 1 teaspoon red wine vinegar
Instructions
- Chop cucumber into uniform cubes, slice tomatoes in half, and cut avocado into neat, bite-sized pieces.
- Transfer all prepared ingredients into a spacious mixing vessel.
- Scatter thinly sliced red onion across the vegetable mixture.
- Sprinkle freshly chopped parsley or cilantro over the salad for an aromatic touch.
- Gently toss the ingredients to ensure even distribution of herbs and vegetables.
- Allow the salad to rest momentarily, enabling the flavors to meld and intensify.
Notes
- Chill ingredients beforehand to keep the salad crisp and refreshing, especially on hot summer days.
- For a smoother texture, use ripe but firm avocados that will hold their shape when diced.
- Dress the salad just before serving to prevent the avocado from browning and keep the vegetables looking vibrant and appetizing.
- Customize the salad by adding protein like grilled chicken or feta cheese for a more substantial meal option.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 1 g
- Sodium: 375 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg