Avocado Tomato Salad
User Reviews
5
Avocado Tomato Salad
Description
The Avocado Tomato Salad features sliced cucumbers and tomatoes cut into wedges combined with thinly sliced red onion and diced avocado, creating a mix of juicy, crisp, and creamy textures. The dressing combines red wine vinegar, lemon juice, minced garlic, honey, Dijon mustard, dried oregano, and extra-virgin olive oil, seasoned with salt and black pepper to taste. This mixture coats the vegetables, adding tangy acidity, subtle sweetness, and herbal notes that complement the vegetables without overpowering them.
The salad is tossed gently to ensure even coverage without mashing the avocado. It serves well as a side dish complementing grilled proteins or as a light, standalone summer salad. The mix of textures from crunchy cucumber and onion, soft avocado, and firm tomato wedges provides a satisfying bite and fresh mouthfeel.
Leftovers can be stored in a sealed container in the refrigerator for up to two days, though the avocado may brown slightly over time. Adjusting the amount of honey or substituting with sugar or agave can fine-tune the sweetness of the dressing according to preference.
Ingredients
- 1 Large cucumber halved lengthways and sliced
- 4 tomato cut into wedges, vine-ripened
- ½ large red onion sliced thinly, or one small
- 1 large avocado or 2 medium, diced
DRESSING
- 1/4 Cup red wine vinegar
- 1 teaspoon lemon juice freshly squeezed if possible
- 1 teaspoon garlic minced
- 1 tablespoon honey or agave
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon oregano dried
- 1/4 Cup extra-virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Chop all 4 Vine-ripened tomatoes , the 1 Large Cucumber, the ½ large Red onion, and the 1 large Avocados into quarter or small bite sizes.
- Place all chopped veggies in a large mixing bowl.
- In another bowl or mason jar, whisk together the dressing ingredients to combine. ( 1/4 Cup Red wine vinegar, 1 teaspoon Lemon juice, 1 teaspoon Garlic, 1 tablespoon Honey, 1 teaspoon Dijon mustard, 1 ½ teaspoon Dried oregano, 1/4 Cup Extra-virgin olive oil, and Salt and Pepper to taste)
- Pour the dressing over the chopped veggies in the bowl.
- Use a silicone spatula or wooden spoon to mix the salad ingredients with the dressing to combine
- Taste and adjust salt if needed and serve
Notes
- Cherry tomatoes can be used as an alternative to vine-ripened tomatoes if preferred.
- English or Persian cucumbers make good substitutes for the large cucumber in the salad.
- The honey in the dressing is optional and can be replaced with sugar or agave syrup for a similar effect.
- Store leftovers in a sealed container in the fridge for up to two days; note that avocado may darken slightly during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Sodium | 27mg | 1% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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