Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (504)
Cucumber Tomato Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 7%
CARBS 17G27% OF CAL
9G FIBER6G SUGAR3G OTHER
FAT 22G76% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fresh salad of cucumber, tomato, and avocado dressed with lemon juice and olive oil, finished with cilantro. Ready in 15 minutes with minimal preparation.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb Roma tomatoes (chopped)
- 1 English cucumber (Persian, or garden cucumbers, sliced)
- 1/2 medium red onion (thinly sliced)
- 2 avocados (diced)
- 2 Tbsp extra virgin olive oil (or sunflower oil)
- 2 Tbsp fresh lemon juice ((from 1 medium lemon), or lime juice)
- 1/4 cup cilantro* (chopped)
- 1 tsp sea salt (or 3/4 tsp table salt)
- 1/8 tsp black pepper
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 7%
CARBS 17G27% OF CAL
9G FIBER6G SUGAR3G OTHER
FAT 22G76% OF CAL
3G SAT19G 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
- 9mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 37mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 9MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.