Ingredients
Equipment
Method
Preparation
- Wash all produce thoroughly.
- Halve the avocados, remove the pit, and scoop the flesh into a mixing bowl.
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion before adding them to the bowl.
- Squeeze fresh lime juice over the avocado immediately to prevent browning.
- In a separate small bowl, whisk together olive oil with salt and pepper; drizzle over the salad mixture.
- Gently toss all ingredients until well combined.
- Serve immediately or chill for 10 minutes before enjoying.
Nutrition
Notes
For extra protein, consider adding chickpeas or top with crumbled feta cheese. This salad is best enjoyed fresh, but can be stored in an airtight container for up to two days.