Fresh avocado salad with cherry tomatoes and cucumber
This fresh avocado salad combines creamy avocados with juicy cherry tomatoes, crunchy cucumber, and zesty onion, all dressed with olive oil, lemon, and vinegar. It's a vibrant, nutritious dish perfect for any meal.
Cook time 0 min
Prep time 10 min
Ingredients:
3 avocados1 cup cherry tomatoes
1 cucumber
1 onion
1 tsp coriander leaves
1 tbsp olive oil
1/2 lemon
1 dash salt
1 tbsp vinegar
Avocado salad is a refreshing and nutritious dish that's perfect for any meal. Combining creamy avocados with juicy cherry tomatoes, crunchy cucumber, and zesty onions, this salad is further elevated with a hint of fresh coriander, olive oil, vinegar, and a squeeze of lemon. This vibrant salad not only packs a punch of flavor but is also rich in healthy fats, vitamins, and minerals, making it both delicious and nourishing.
Instructions:
- Cut the avocados in half, remove the pits, and scoop out the flesh into a large mixing bowl.
- Cut the avocado flesh into bite-sized pieces.
- Wash the cherry tomatoes thoroughly.
- Cut the cherry tomatoes in half and add them to the mixing bowl.
- Wash the cucumber and peel it, if desired.
- Cut the cucumber into small cubes or thin slices, and add them to the mixing bowl.
- Peel the onion and chop it into small, fine pieces.
- Add the chopped onion to the mixing bowl.
- Finely chop the coriander leaves.
- Add the coriander to the mixing bowl.
- Drizzle 1 tablespoon of olive oil over the salad.
- Squeeze the juice of half a lemon over the salad.
- Add 1 tablespoon of vinegar.
- Season with a dash of salt to taste.
- Gently toss all the ingredients together until well combined.
- Taste and adjust the seasoning if necessary.
- Serve the salad immediately for the best flavor and freshness.
This fresh avocado salad with cherry tomatoes, cucumber, onion, and coriander leaves is a delightful mix of flavors and textures. It's quick and easy to make, making it ideal for a light lunch, a side dish, or even a healthy snack. With a simple dressing of olive oil, vinegar, lemon juice, and a pinch of salt, this salad brings out the best in its fresh ingredients. Enjoy this wholesome dish and savor the taste of freshness in each bite.
Fresh avocado salad with cherry tomatoes and cucumber FAQ:
Leftover avocado salad can be stored in an airtight container in the refrigerator for up to 1 day. However, due to the avocados, it may brown quickly, so it's best to consume it fresh.
You can substitute olive oil with other oils like avocado oil, sunflower oil, or a light vinaigrette if you prefer a different flavor.
To help prevent browning, ensure you mix the salad well with the lemon juice immediately after preparing it, and store it in an airtight container.
Consider adding ingredients such as diced bell peppers, radishes, or a pinch of chili flakes for an extra kick. Feta cheese also adds a nice salty contrast if you enjoy cheese.
Yes, you can use white vinegar in place of the vinegar specified in the recipe. Adjust the amount to taste, as white vinegar is quite strong.
Tips:
- Choose ripe but firm avocados to ensure that they hold their shape when mixed with the other ingredients.
- Cut the ingredients into uniform sizes for a better presentation and even distribution of flavors.
- To enhance the flavor, let the salad sit for about 15-30 minutes after mixing. This helps the ingredients marinate and blend well together.
- If you prefer a bit more tanginess, you can add extra lemon juice or vinegar according to your taste.
- Add salt gradually and taste as you go to avoid over-salting the salad.
- Feel free to add other fresh herbs like parsley or mint for an extra layer of flavor.
- For added texture, you can include nuts or seeds such as pumpkin seeds or sunflower seeds.
Nutrition per serving
6 ServingsCalories 260kcal
Protein 3.82g
Carbohydrates 18g
Fiber 11g
Sugar 3.74g
Fat 24g
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