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Cucumber & Avocado Salad
Cucumber & Avocado Salad
1 Review
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.
- By: Julia Levy
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- Using a slotted spoon, transfer the cucumber to a platter; top with avocado. Drizzle the dressing over the salad. Serve immediately.
- 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
Reviews 1
September 26, 2019
By: Jessica Ball
delicious!
