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Avocado Cucumber and Tomato Salad

Avocado, Cucumber, and Tomato Salad

Jessica Braider
Bright and fresh are words that come to mind when I think of this salad. I love how the salty tang of the dressing compliments all of the ingredients, but especially the creamy avocado, which somehow binds it all together.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 91 kcal

Ingredients
  

  • 1 avocado peeled and diced
  • 1/2 cucumber peeled, halved lengthwise and sliced
  • 1 tomato diced
  • 1 tsp. reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
  • 1 tsp. rice vinegar or rice wine vinegar

Instructions
 

  • Combine all the ingredients in a serving bowl and stir gently.

Notes

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Nutrition

Calories: 91kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 372mgFiber: 4gSugar: 2gVitamin A: 357IUVitamin C: 10mgCalcium: 15mgIron: 0.5mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Gluten-Free, High Fiber, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Snack/Appetizer, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian
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