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Cucumber Tomato Avocado Salad
Cucumber Tomato Avocado Salad is delicious on its own or even used on top of a bed of mixed greens. This salad recipe is gluten free, vegan, and oil free!
Course
Side Dish
Cuisine
American
Keyword
avocado, cucumber salad, cucumber tomato salad
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Calories
91
kcal
Author
Courtney
Ingredients
4
Persian cucumbers
3
Roma
tomatoes
2
avocado
1/4
cup
red onion
chopped
1
tablespoon
parsley
chopped
1
lemon
juiced
1
pinch
kosher salt
Instructions
Wash all of the veggies before cutting.
Slice the Persian cucumbers lengthwise and then slice into half rounds and place into a large bowl.
Cut the tomatoes into quarts and remove the seeds, then cut up into bite size chunks and add to the bowl.
Chop a red onion to add to the salad, just about 1/4 cup into the bowl.
Cut up the avocados into bite size chunks and add to the veggies.
Chop some fresh parsley and add to the salad.
Add fresh lemon juice and a pinch of salt before mixing.
Mix the salad and serve or refrigerate.
Nutrition
Calories:
91
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
311
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
145
IU
|
Vitamin C:
14
mg
|
Calcium:
14
mg
|
Iron:
0.5
mg