Tomato Cucumber Avocado Salad

I love summer, but here in the South it gets so hot that all I want for lunch or dinner is something light and refreshing. And I definitely don’t want to spend much time in the kitchen cooking near the hot cooktop or oven. This past Saturday, we had for dinner Honey Chipotle Chicken with this tomato cucumber avocado salad.

It was light, cool and nutritious salad that is a great summer salad for cookouts, BBQ or any day of the week. You can eat it as a side dish to some grilled chicken or steak. You can also serve it as a salad topped with some grilled chicken strips or salmon. Either way, it’s delicious and easy to make. Even my husband who doesn’t like avocados, cleaned up his plate. 🙂 Tomatoes and avocados are some of my favorite vegetables to eat in the summer. And I also like to incorporate in my recipes a lot of fruits this time of the year. I just love a mix of sweet and savory.

And what are your favorite summer vegetables or fruits?

How To Make Tomato Cucumber Avocado Salad

What you need

1 cup cherry tomatoes, halved

1 cup cucumber, peeled and diced

1 avocado, pit removed and diced

1/2 cup red onion, finely chopped

2 cloves garlic, minced

1 Tbsp parsley, finely minced

1 – 2 Tbsp olive oil

salt and freshly ground black pepper, to taste

Preparation

Add cherry tomatoes, cucumber, avocado, red onion and garlic in a medium salad bowl.

Sprinkle minced parsley. Pour olive oil over salad, and season with salt and pepper.

Note: Add avocado right before serving if you are planning to refrigerate the salad.

Tomato Cucumber Avocado Salad

 

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Prep time

15 mins

Total time

15 mins

 

Serves: 4

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, peeled and diced
• 1 avocado
• ½ cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp parsley, finely minced
• 1-2 Tbsp olive oil
• salt and freshly ground black pepper, to taste

Instructions

1. Add cherry tomatoes, cucumber, avocado, red onion and garlic in a medium salad bowl.
2. Sprinkle minced parsley. Pour olive oil over salad, and season with salt and pepper.

Notes

Add avocado right before serving if you are planning to refrigerate the salad.

Nutrition Information

Serving size: 143 g Calories: 154 Fat: 13.5 g Saturated fat: 2.6 g Unsaturated fat: 10.9 g Trans fat: 0 g Carbohydrates: 9.1 g Sugar: 2.5 g Sodium: 298 mg Fiber: 4.5 g Protein: 1.8 g Cholesterol: 0 mg

3.5.3208

♥ FAVORITE THINGS ♥

Used in this post:

   

avocado, cucumber, garlic, light, red onion, salad, spring, summer, tomato