Avocado-Cucumber Toss

This cool salad is a fun addition to Mexican food, and it's much healthier than refried beans covered in cheese.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 11.3g
  • Saturated fat: 1.7g
  • Protein: 1.8g
  • Carbohydrate: 7.9g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 304mg
  • Calories from fat: 72%
  • Fiber: 3.5g
  • Calcium: 17mg

Ingredients

  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cherry tomatoes, quartered (about 12 tomatoes)
  • 1 diced peeled avocado (about
  • 1 cup)
  • 2 cups chopped cucumber

Preparation

  1. Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado, and cucumber in a bowl; add vinegar mixture, and toss gently to coat. Serve immediately.
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