Cucumber Onion Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing salad of crisp cucumbers, red onions, and creamy avocado dressed in a simple homemade vinaigrette. Quick to prepare and perfect as a summer side dish or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium red onions (thinly sliced)
- 5 cups boiling water
- 1 cup rice vinegar
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 large English cucumbers (sliced into ⅛ to ¼-inch rounds)
- 2 avocados (ripe but firm, sliced or chopped)
- ½ cup casero cheese, feta cheese, or fresh mozzarella (crumbled or chopped)
At a glance
PER SERVING · TIME 10M
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
- 486mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 115mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.