Cucumber Tomato Avocado Salad

avocados

🥗Healthier: mashed peas

💰Cheaper: sliced zucchini

Mashed peas provide creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often more accessible.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Start by making the dressing: combine 1/4 cup olive oil, 2-3 tablespoons lime juice, 2 cloves of minced fresh garlic, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 cup chopped cilantro in a bowl.

Whisk the dressing ingredients together and set aside.

Slice the tomatoes in half lengthwise using a sharp knife or serrated knife.

Cut a medium to large English cucumber in half lengthwise, then cut each half in half again.

Scoop out the seeds from the cucumber halves and discard them.

Chop the cucumber into small slices.

Cut the avocados in half, remove the pit, and cut into quarters before peeling off the skin.

Cut the avocado into smaller pieces if desired.

In a large bowl, combine the halved tomatoes, chopped cucumber, diced red onion, and avocado.

Drizzle the dressing over the salad and mix everything together gently.

If taking to a barbecue or cookout, leave the dressing off until serving to prevent sogginess.

Cover the salad well to keep the avocados from browning.

Equipment Needed

Spice Level:

Dietary

Allergens