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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Avocado-Cucumber Toss Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy