Kristine's Kitchen · by Kristine Rosenblatt
Cucumber Tomato Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 5%
CARBS 13G29% OF CAL
6G FIBER1G OTHER6G TOTAL SUGAR
FAT 14G71% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh salad of cucumber, tomato, avocado, and red onion dressed with olive oil, red wine vinegar, and honey. Light and vibrant for summer meals.
sideamericansaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Kosher salt or fine sea salt
- ¼ teaspoon black pepper
- 1 English cucumber (no need to peel)
- 10 ounces cherry or grape tomatoes* (halved)
- ½ small red onion (thinly sliced, about ½ cup)
- 1 large avocado (peeled, pitted and chopped)
- 1 tablespoon chopped fresh parsley, dill and/or basil (optional)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 5%
CARBS 13G29% OF CAL
6G FIBER1G OTHER6G TOTAL SUGAR
FAT 14G71% OF CAL
2G SAT12G 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
- 15m
- Sodium
- 254mg
- 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
- 383mg
- Calcium
- 20mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.