Recipe: Summer avocado salad

Are you looking for ways to include more avocados in your meals? Here’s a perfect and super delicious avocado salad you can make and serve as a side dish with your next meal. It tastes even better when you use tomatoes that are in season.

Recipe: Summer Avocado Salad

Yield: 4 servings

8 Roma tomatoes, chopped
1 large cucumber, sliced and cut into quarters
½ medium red onion, sliced
2 ripe avocados, peeled and cut into chunks
¼ cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon sea salt
2 dashes black pepper

1. In a large bowl, combine tomatoes, cucumbers, red onion, avocado, and cilantro.

2. Drizzle with olive oil and lemon juice; toss it gently to combine it.

3. Season it with salt and pepper just before you serve it.

Nutrition Information
(Per serving)

Calories – 260
Carbohydrates – 17 gm
Protein – 4 gm
Cholesterol – 0
Fiber – 9 gm
Total fat – 21 gm
Saturated fat – 3 gm
Sodium – 180 mg

Dietitian’s Tips

Not a cilantro fan? Dill is a great substitute in this recipe.

Check out this handy guide to know when an avocado is ripe. Unripe avocados can take up to four to five days to ripen. It’s best to ripen avocados at room temperature, out of direct sunlight. If you need avocados to ripen faster, place avocados in a paper bag with a banana or an apple for two to three days. The ethylene gases from these fruits triggers the ripening process. Once ripe, avocados can be stored in the refrigerator for two to three days.

Not sure how to cut an avocado? Here’s a quick how-to.

Meet the Author

Heather Klug, MEd RD is a registered dietitian and cardiac educator at the Karen Yontz Women's Cardiac Awareness Center inside Aurora St. Luke's Medical Center in Milwaukee, WI.

Read more posts from this author

The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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