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Fast and tasty
Cucumber tomato and avocado salad

Cucumber, Tomato, and Avocado Salad

A light, filling, and healthy salad with avocado! In summer, a real find! This salad comes together very quickly, is very healthy, and is quite satisfying!

Alyonushka

Recipe author

Composition / ingredients

Servings:

Tomatoes

Cucumbers

Avocado

0.5

Onion

Lemon juice

Olive oil

Dill

Sea salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 59 % 10 g

Carbohydrates 35 % 6 g

116 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Prepare all the ingredients. Wash the tomato, cucumber, dill, avocado, and lemon; peel the onion; cut the avocado in half and remove the pit. Squeeze the juice from the lemon. You can do this by hand - just make sure no seeds get into the juice. Or use a simple citrus squeezer.
Step 2:

Cut the cucumber into small cubes. You can peel the skin, especially if it's become rough, or leave it on if it's thin and tender.
Step 3:

Cut the tomato into small cubes too. The knife should be sharp so you don't lose all the juice while cutting.
Step 4:

Chop the onion finely. You can pour boiling water over it so it isn't bitter.
Step 5:

Carefully remove the peel from the avocado. Cut it into small cubes too. Use only a ripe avocado - with one like that, the skin comes off very easily.
Step 6:

Separate the feathery fronds of the dill from the stems and chop them finely.
Step 7:

Combine all the ingredients. Sprinkle with salt to taste and add the olive oil and lemon juice. Mix everything thoroughly! The salad is ready!

Here's a simple, tasty salad that's perfect in summer, when you want something light and juicy that still satisfies your hunger. Avocado is famously healthy, and it also has enough calories to keep you full for a long time. It's a treasure trove of vitamins and minerals that strengthen the immune system, rejuvenate, help clear the arteries, and offer many more benefits. The salad is quick and easy to make. It's better to use cold-pressed (unrefined) olive oil, which keeps all its nutrients. You can use red or green onion. If you don't like the bitterness of onion, you can pour apple cider vinegar over it first to marinate it. You can also experiment with the salt - use sea salt, or try Himalayan, which has more minerals and less sodium chloride. You can also try black salt, which has a boiled-egg smell and plenty of nutrients besides. And those who've cut out salt add ground kelp. For lovers of spice, you can add hot pepper to taste. Enjoy!