Description
A fresh and vibrant cucumber tomato avocado salad featuring creamy avocado, colorful cherry tomatoes, crisp cucumbers, tangy feta cheese, and a zesty lemon and red wine vinegar dressing, perfect for a light and healthy side or snack.
Ingredients
Scale
Produce
- 1 large avocado peeled, seeded, chopped
- 1 teaspoon lemon juice
- 2 cups cherry tomatoes halved
- 2 cups yellow cherry tomatoes halved
- 2 english cucumbers peeled and chopped
- 1/4 cup chopped red onion
- 1/4 cup fresh chopped parsley
Dairy
- 4 ounces feta cheese crumbles
Pantry
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare avocado: Drizzle lemon juice over the chopped avocado to prevent browning and add a fresh citrus flavor.
- Combine vegetables and cheese: In a large bowl, place the avocado, halved cherry tomatoes, halved yellow cherry tomatoes, peeled and chopped cucumbers, chopped red onion, and feta cheese crumbles.
- Make dressing: In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper until well combined.
- Toss salad: Pour the dressing over the salad ingredients, then top with fresh chopped parsley and gently toss everything together to combine flavors without mashing the avocado.
Notes
- Store leftover salad in an airtight container in the refrigerator for 1-2 days. For best texture, store the dressing separately and add just before serving.
- Experiment with fresh herbs such as basil, dill, or cilantro to vary the flavor profile.
- Try adding other ingredients to make it a main dish, such as grilled chicken or black beans.
- For a Greek twist, add kalamata olives and grilled chicken.
- For a Mexican version, mix in corn kernels and black beans.
- For an Italian flair, replace feta with mozzarella balls and add marinated artichoke hearts, diced salami, and white beans.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
