Ingredients
Scale
- 2 cups tomatoes (cherry, grape, or beefsteak)
- 1 cucumber
- 2 ripe avocados
- 1 small red onion
- 2 tablespoons olive oil
- Juice of 1 lemon or lime
- Salt, to taste
- Black pepper, to taste
- Optional: chopped cilantro, chili flakes, feta cheese
Instructions
- Chop tomatoes into bite-sized chunks.
- Peel and slice the cucumber into thin half-moons.
- Dice the ripe avocados and squeeze some lemon juice over them to prevent browning.
- Thinly slice the red onion.
- Toss all the ingredients together in a large bowl.
- Drizzle with olive oil and additional lemon or lime juice, then season with salt and pepper to taste.
Notes
Customize with your fridge leftovers, such as sweet corn, grilled zucchini, or beans for a heartier meal. Add avocado only right before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg