Avocado Salad
A healthy and colorful salad featuring avocado, tomato, cucumber, basil and a splash of lemon!
Servings 6
Calories 228kcal
Ingredients
- 2-3 mini cucumbers or 1 large cucumber chopped
- 8 ounces cherry tomatoes halved
- 3 avocados peeled, pitted and diced
- ½ red onion thinly sliced
- 2 tablespoons fresh basil chiffonade into thin ribbons
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil
- ½ lemon juiced
- Salt and pepper to taste
Instructions
- In a medium bowl combine cucumbers, cherry tomatoes, avocados, basil and parsley.
- Toss with the olive oil.
- Add in the lemon juice.
- Sprinkle with salt and pepper right before serving.
Notes
- Choose Ripe Avocados: Select ripe avocados that yield slightly to gentle pressure when squeezed. Overripe avocados may be mushy, while underripe ones may be too firm and lack flavor. Ripe avocados should have a creamy texture and a nutty, buttery taste, enhancing the overall appeal of the salad.
- Prevent Avocado Browning: To prevent the diced avocados from browning before serving, toss them with lemon juice immediately after cutting. The acidity of the lemon juice helps slow down the oxidation process, keeping the avocados looking fresh and vibrant. Ensure the lemon juice is evenly distributed throughout the salad to coat all the avocado pieces.
- Season Thoughtfully: Season the salad with salt and pepper just before serving to preserve the freshness of the ingredients. Sprinkling the salt and pepper at the last minute prevents the vegetables from releasing excess moisture and becoming soggy. Taste the salad and adjust the seasoning as needed to achieve the perfect balance of flavors.
Nutrition
Calories: 228kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 15mg | Potassium: 741mg | Fiber: 8g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg