Cucumber Tomato Onion Salad
Cucumber Tomato Onion Salad is a refreshing side dish you’ll want at every gathering this summer. The tangy dressing complements the crisp cucumber and creamy avocado, making each bite magical!
Servings: 10 servings
Calories: 131kcal
Equipment
- Titan Peeler
- Blender
Ingredients
- 3 large cucumbers pealed and sliced
- 2 large avocados sliced
- 3 roma tomatoes cut into wedges
- ¼ red onion sliced
- ¾ cup seasoned rice vinegar
- ¼ cup olive oil
- ¼ teaspoon oregano
- ¼ teaspoon garlic salt
- ¼ teaspoon onion salt
- ¼ teaspoon season salt
- pepper to taste
Instructions
- In a blender, combine vinegar, oil and seasoning. Blend until well combined. Set aside.
- Prep your ingredients by slicing your cucumber, tomato, onion, and avocado.
- Combine cucumbers, avocado, tomatoes, and onion in a large bowl.
- Toss dressing with veggies. Chill in the fridge for 30 minutes prior to serving.
Video
Notes
- For the best flavor, I like to refrigerate the salad for about 30 minutes before serving. This gives the ingredients time to mingle and the flavors a chance to develop.
- Cucumbers and tomatoes naturally release moisture, which can make the salad watery. I recommend patting both dry before assembling the salad.
- To help keep the avocado from browning, add it just before serving and toss it with a little lemon juice. The acidity helps preserve its color and keeps it looking fresh longer.
Nutrition
Calories: 131kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 181mg | Potassium: 365mg | Fiber: 4g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 9.7mg | Calcium: 20mg | Iron: 0.5mg