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–+ servings
adding olive oil to avocado and tomato salad

Cucumber Tomato and Avocado Salad

Course Salads
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 482
Author Christina Conte
A nutritious and delicious salad that takes no time to make.

Ingredients

  • 2 cucumbers Persian, or part of an English cucumber (organic)
  • 2 tomatoes (sliced, just under-ripe is best for salads)
  • 2 medium avocados (ripe, peeled and sliced)
  • 2 Tbsp extra virgin olive oil (or more)
  • ⅛ tsp Kosher salt (or sea salt, to taste)
  • 1 tsp red wine vinegar (good quality, at least 6% acidity)
US Customary - Metric

Instructions

  • Place the sliced cucumbers, tomatoes and avocados in a bowl, then drizzle on the olive oil.
  • Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
  • If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
  • Now add a little vinegar to taste, if desired. You could substitute lemon juice if preferred.

Notes

  • Measurements are not critical in this recipe. Adjust to your own liking.

Nutrition

Serving: 1bowl | Calories: 482kcal | Carbohydrates: 24g | Protein: 6g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 167mg | Potassium: 1387mg | Fiber: 16g | Sugar: 6g | Vitamin A: 512IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 2mg
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