Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- Salt and fresh pepper to taste
- Feta cheese or queso fresco (optional)
- Jalapeño slices for a spicy kick (optional)
- Baby spinach or arugula for extra greens (optional)
Instructions
- Chop and prepare the ingredients: Dice the avocados, halve the cherry tomatoes, finely chop the red onion, and slice the cucumber.
- Mix the vegetables: In a large bowl, combine the cherry tomatoes, red onion, cucumber, and cilantro.
- Add the avocados carefully: Gently fold in the diced avocados to avoid mashing them, preserving their creamy texture.
- Dress the salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss gently to coat all ingredients evenly.
- Final touches: For extra flavor, sprinkle with feta cheese or jalapeños, and serve immediately for the most refreshing experience.
Notes
- Store in an airtight container in the refrigerator.
- Sprinkle additional lime juice over the salad to prevent browning.
- Consume within 1-2 days for the best freshness and flavor.
- Gently toss again before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl / 1 cup
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg