Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen

Ingredients

• 1 lb Roma Tomatoes (fresh, ripe, chopped into bite‑size pieces)
• 1 each English Cucumber (seedless, sliced into half‑rounds)
• 0.5 each Red Onion (thinly sliced; about 1/2 of a medium onion)
• 2 each Avocado (ripe, pitted and sliced)
• 0.25 cup Fresh Cilantro (chopped; can substitute dill if preferred)
• 2 tbsp Extra Virgin Olive Oil (generous drizzle for dressing)
• 2 tbsp Lemon Juice (freshly squeezed; helps prevent avocado browning)
• 1 tsp Sea Salt (adjust to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Prep Tomatoes

   Rinse the Roma tomatoes, remove the stems, and chop them into bite‑size pieces.

   Time: PT5M

2. Slice Cucumber

   Wash the English cucumber, trim the ends, and slice into half‑rounds about ¼ inch thick.

   Time: PT3M

3. Slice Red Onion

   Peel the red onion and slice it thinly into half‑rings.

   Time: PT3M

4. Pit and Slice Avocado

   Cut the avocado in half lengthwise, remove the pit, scoop out the flesh, and slice into wedges.

   Time: PT4M

5. Chop Cilantro

   Rinse the cilantro, pat dry, and roughly chop the leaves and tender stems.

   Time: PT2M

6. Make Dressing

   In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, sea salt, and black pepper.

   Time: PT2M

7. Combine Salad

   Place the chopped tomatoes, cucumber, red onion, avocado, and cilantro in a large mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

   Time: PT2M

8. Serve

   Transfer the salad to a serving platter or individual bowls and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

2g

Carbohydrates

12g

Fat

15g

Fiber

7g