Cucumber & Avocado Salad

Cucumber & Avocado Salad

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From: EatingWell.com, April 2019

This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn't have to be peeled, but regular cucumbers work well too—just peel them before slicing.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 medium shallot, thinly sliced crosswise and separated into rings
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon thinly sliced fresh mint
  • 1 tablespoon thinly sliced fresh basil
  • ½ teaspoon salt
  • 1 English cucumber, thinly sliced
  • 1 ripe avocado, halved, pitted and sliced crosswise

Preparation

  • Prep

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  1. Toss shallot rings with lime juice in a large bowl; let stand until softened, about 10 minutes. Whisk in oil, mint, basil and salt. Add cucumber; toss to coat. Let the cucumber marinate in the dressing, tossing occasionally, until softened, about 10 minutes.
  2. Using a slotted spoon, transfer the cucumber to a platter; top with avocado. Drizzle the dressing over the salad. Serve immediately.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 199 calories; 18 g fat(3 g sat); 4 g fiber; 10 g carbohydrates; 2 g protein; 53 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 351 IU vitamin A; 12 mg vitamin C; 32 mg calcium; 1 mg iron; 298 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ fat, 1 vegetable

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