Cucumber Avocado Salad
Try this Cucumber Avocado Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 1 small red onion thinly sliced
- 1/2 tsp freshly ground black pepper
- 2 ripe avocados diced
- 1 tsp salt (i use himalayan salt)
- 1/4 cup (60ml) extra-virgin olive oil
- the juice of 1 lemon
- 6 mini cucumbers diced
- 3 cups (300g | 10.5oz) cherry tomatoes quartered
- 1 cup (30g | 1oz) fresh parsley finely chopped
- 1/2 cup (85g | 3oz) pitted kalamata olives
- Carbohydrate 6.83100125 g
- Cholesterol 0 mg
- Fat 0.0810075 g
- Fiber 0.84056247907877 g
- Protein 0.77024375 g
- Saturated Fat 0.003685 g
- Serving Size 1 1 Serving (84g)
- Sodium 6.948 mg
- Sugar 5.99043877092123 g
- Trans Fat 0.068455 g
- Calories 29 calories
Combine all the ingredients in a large mixing bowl. Toss delicately until well combined.Serve immediately
