Tomato, Avocado and Cucumber Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings or more
- 6ripe plum tomatoes
- 2medium cucumbers
- 1large red onion
- 2large unblemished avocados, ripe but firm
- Juice of 1 lemon
- 6teaspoons chopped garlic
- 2tablespoons red wine vinegar
- 3tablespoons olive oil
- 3tablespoons chopped fresh coriander
- ¼teaspoon red pepper flakes
- Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
211 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 3 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Core the tomatoes and cut them into slices. Place in a salad bowl.
- Step 2
Trim the cucumbers and cut them in half, lengthwise. Scrape away and discard the seeds. Slice cucumbers crosswise and add to bowl.
- Step 3
Peel the onion, cut into very thin slices and add to bowl.
- Step 4
Peel the avocados and cut them in half. Discard the pits. Cut into wedges and sprinkle with lemon juice. Add to the bowl.
- Step 5
Add the garlic, vinegar, oil, coriander, pepper flakes and salt and pepper. Toss well and serve.
Private Notes
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Cooking Notes
Alli
I only had one avocado, so I bulked it up with a can of chickpeas - which also adds protein, a win-win. I also swapped out the cilantro for basil. It's very tasty!
Barbara
I haven’t made this yet but 6 tsp. of garlic sounds excessive. Anyone have any thoughts about that?
David B
Had to look up fresh coriander, as I only have seeds. Surprised to learn that it's cilantro because I would have thought it would be called that in an American recipe
Alli
I only had one avocado, so I bulked it up with a can of chickpeas - which also adds protein, a win-win. I also swapped out the cilantro for basil. It's very tasty!
Judy K.
I added cooked shrimp and made it a cold summer entrée. Delicious!
Delores Bennett
After a heavy pork dinner last night, this was just the ticket. Used Italian parsley instead of coriander, since I had a lot in my garden. Very delicious and satisfying with a crusty bread.
Antonia
Made this as a side dish. Great for the summer. Didn't have coriander, used basil and it tasted good.
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