Spend with Pennies · by Holly Nilsson★ 5.0 (50)
Cucumber Avocado Salad
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 5%
CARBS 14G19% OF CAL
7G FIBER3G ADDED2G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 28G84% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumber and creamy avocado tossed with fresh dill and lemon vinaigrette. A simple, refreshing summer side that comes together in minutes. Works with any grilled protein.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 avocados (cubed)
- 2 tablespoons fresh lemon juice (from ½ lemon)
- 1 English cucumber (washed and diced)
- 2 tablespoons finely diced red onion
- ¼ cup chopped fresh dill (chopped)
- 1 tablespoon granulated sugar
- 1 ½ tablespoons red wine vinegar
- ¼ cup olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 5%
CARBS 14G19% OF CAL
7G FIBER3G ADDED2G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 28G84% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 203mg
- Total sugar
- 5g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 24mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.