Cucumber Avocado Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad of cucumbers, avocados, tomatoes, corn, and mozzarella pearls tossed in a tangy vinaigrette with honey and Dijon mustard. Light and colorful, pairs well with mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (can sub lemon juice)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon EACH: salt, dried parsley
- ¼ teaspoon EACH: basil, oregano, garlic salt, pepper
- 2 ears fresh corn (or 2 cups canned corn)
- 1 tablespoon salt (plus more as needed)
- 2 medium English cucumbers (sliced. (about 4 cups))
- 1 pint cherry tomatoes
- ½ cup red onion (diced)
- 2 avocados (large and ripe)
- 8 oz. mozzarella pearls ( drained well)
- ¼ cup fresh parsley (roughly chopped)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1857mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 586mg
- Calcium
- 165mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1857MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.