Description
A bright and refreshing cucumber tomato salad tossed in a creamy avocado and apple cider dressing!
Ingredients
Scale
Salad:
- 2 cups English cucumber, seeded and sliced into half-moons
- 1 cup cherry tomatoes (about 24), sliced in half
- 1/4 cup red onion, sliced into thin half-moons
- 1/3 cup feta cheese, crumbled
- 1 avocado, peeled, pitted and chopped bite sized
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Add all the ingredients for the dressing to a salad dressing shaker and shake well (or whisk the ingredients in a bowl). Set aside.
- Peel English cucumber and slice in half lengthwise. Scoop out the seeds with a small spoon and slice into thin half-moons (or bite sized chunks if you prefer).
- Transfer cucumber into a large bowl along with the cherry tomatoes, red onion and feta cheese.
- Chop half the avocado into bite sized pieces and add it to the salad.
- Mash the other half of the avocado in a small bowl and add it to the dressing. Shake dressing well and pour over the salad.
- Season with salt and pepper and toss well until the cucumber and tomatoes are evenly coated. Serve.
Notes
This creamy cucumber tomato salad is best served immediately. You can store leftovers for up to a day in the fridge. No more.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6.2g
- Sodium: 188.1mg
- Fat: 27.6g
- Saturated Fat: 6.3g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 7g
- Protein: 5.5g
- Cholesterol: 13.4mg
