Tomato Cucumber Avocado Salad
This garden-fresh tomato, cucumber avocado salad is sprinkled with fresh herbs and finished with lemon juice and extra virgin olive oil. Perfect for your Summer bbg's and cookouts.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: LUNCH, salad + dressing, sides, vegan, whole 30
Cuisine: American
Servings: 4 servings
Calories: 229kcal
- 3 tomatoes, cut into bite-sized pieces
- 1 English cucumber, cut into bite-sized pieces
- 1/2 red onion, thinly sliced
- 2 avocados, peeled and cut into bit-sized pieces
- 1/4 cup fresh chopped herbs, parsley, basil, cilantro, mint, etc.
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 cloves crushed garlic
- salt and pepper, to taste
Add chopped veggies to a large bowl. Sprinkle in fresh herbs (you can choose one or a combo dependng on what you love!).
In a spouted glass cup or mason jar, combine garlic, lemon juice, olive oil, salt and pepper. Whisk everything together.
Drizzle dressing over salad, stir well and enjoy!
- You can use any fresh herbs you like for this salad. I love a combination of basil and parsley.
- When choosing your tomatoes, try to find the most beautiful, fragrant, in-season tomato available. This is the tomato that will taste the best.
Calories: 229kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 836mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 1mg