Cucumber Tomato Avocado Salad
Prep Time: 20 MINS Cook Time: 0 MINS Total Time: 20 MINS
Servings: 6 servings
½ small red onion – thinly sliced
1 large English cucumber – quartered lengthwise and sliced
1 pint halved cherry tomatoes – about 2 cups
2 medium avocados – peeled, pitted, and diced
1/3 cup crumbled feta cheese – divided
1/4 cup chopped fresh cilantro (or dill)
FOR THE DRESSING:
3 tablespoons fresh lime juice – from about 2 small limes
1 tablespoon extra-virgin olive oil
2 teaspoons honey
2 cloves minced garlic (about 1 teaspoon)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).
In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.
In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.
Store leftovers in the refrigerator for up to 1 day. The avocado will brown slightly and the vegetables will become more liquidy, but the salad will still taste delicious.
calories: 186KCAL, carbohydrates: 15G, protein: 4G, fat: 14G, saturated fat: 3G, cholesterol: 7MG, potassium: 593MG, fiber: 5G, sugar: 6G, vitamin a: 616IU, vitamin c: 30MG, calcium: 70MG, iron: 1MG