Creamy Avocado Salad with Fresh Veggies Recipe

Ingredients

Salad

• 1 medium (12 oz) English cucumber, cut into quarters through the length then sliced
• 16 oz. grape tomatoes
• ½ small red onion, sliced into small pieces
• 2 medium avocados (firm but ripe), sliced into bite size pieces

Dressing

• 1 ½ tablespoon fresh lemon juice
• 1 ½ tablespoon red wine vinegar
• 3 ½ tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1 ½ teaspoon minced garlic
• ¼ cup chopped cilantro
• ¼ cup chopped parsley
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. In a small mixing bowl, whisk together the fresh lemon juice, red wine vinegar, extra virgin olive oil, honey, minced garlic, chopped cilantro, chopped parsley, dried oregano, and season with salt and freshly ground black pepper to taste until well combined.
2. In a large bowl, gently toss together the sliced English cucumber, grape tomatoes, red onion, and bite-sized avocado pieces with the prepared dressing. Be careful not to mash the avocado.
3. Serve the salad shortly after preparation for the freshest taste and best texture.

Notes

• For a more visually appealing salad, use a multicolor blend of grape tomatoes, but all red tomatoes work fine too.
• To reduce the sharpness of red onion, rinse the sliced onion under cold water and drain well before adding.
• Substitute lime juice for lemon juice for a different citrus flavor.
• Use chilled ingredients and a chilled dressing for a more refreshing salad, but do not chill tomatoes longer than a few hours.
• Wait to cut the avocado until just before serving to avoid browning.

Nutrition

Serving: 1 serving | Calories: 180kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 120mg | Fiber: 5g | Sugar: 4g