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Description
Simple and fresh summer salad perfect for picnics via Green Valley Kitchen - http://greenvalleykitchen.com/tomato-cucumber-avocado-salad/
Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups chopped tomatoes (I used cherry tomatoes)
- 1 cucumber (peeled and seeded then diced)
- 1 avocado (diced)
- 4 oz. feta cheese (cubed)
- 2 Tbsp. red onion (minced)
- 1 handful parsley (minced - about 2 tbs)
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 8 twists black pepper (from a pepper mill)
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Directions
- Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
- Peel and seed one cucumber and dice. Add to bowl.
- Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium660mg28% |
| Potassium1120mg32% |
| Protein13g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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