Avocado, Tomato and Cucumber Salad with Lime Vinaigrette
I made this salad on the fly for a quick lunch with whatever I had in my fridge and cupboards. Wonderfully fulfilling!
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 2 tablespoons pumpkin seeds
- 1/4 teaspoon ground cumin
- dressing
- 1/4 bag mixed greens
- 3 mini cucumbers cut into slices
- 1 cup grape tomatoes sliced in half
- 1/2 avocado cut into slices
- 1/2 red pepper cut into slices
- 1/4 cup white cheddar cheese grated
- 1 tablespoon lime juice squeezed from one lime
- Carbohydrate 29.5756930587219 g
- Cholesterol 14.83125 mg
- Fat 44.7507477343773 g
- Fiber 6.90288114768537 g
- Protein 9.61286979156078 g
- Saturated Fat 9.21647896298923 g
- Serving Size 1 1 Serving (534g)
- Sodium 1647.97611637827 mg
- Sugar 22.6728119110365 g
- Trans Fat 5.45201141571309 g
- Calories 535 calories
Combine the salad ingredients into a bowl except for the avocado and cheddar cheese. Make the dressing by combining all the dressing ingredients together into a cup and whisking with a small fork. Taste the dressing and add honey or lime juice as needed to balance the taste. Poor the dressing over the salad ingredients and toss to coat the veggies. Add the avocado and toss lightly. Place the salad in plates and top with shredded white cheddar cheese.
