Tomato Cucumber Avocado Salad
Try this Tomato, Cucumber, Avocado Salad recipe, or contribute your own.
Try this Tomato, Cucumber, Avocado Salad recipe, or contribute your own.
- Carbohydrate 8.29830112403244 g
- Cholesterol 8.34375 mg
- Fat 2.940407699775 g
- Fiber 1.3322225077486 g
- Protein 2.2395455 g
- Saturated Fat 1.55647508996893 g
- Serving Size 1 1 Serving (331g)
- Sodium 121.90544994103 mg
- Sugar 6.96607861628383 g
- Trans Fat 0.187503769993907 g
- Calories 106 calories
Step-by-step
- In a large bowl, combine the chopped tomatoes, sliced cucumbers, and diced avocado.
- Add the thinly sliced red onion and chopped fresh parsley.
- In a small bowl, whisk together the olive oil and red wine vinegar, then pour over the salad.
- Toss gently to combine all the ingredients.
- Sprinkle crumbled feta cheese over the top.
- Season with a few twists of fresh black pepper from a pepper mill and serve immediately.
Swapping red wine vinegar for fresh lemon juice alters the chemical profile of the dressing, trading sharp acetic acid for brighter citric notes that interact differently with high-fat ingredients. Raw red onion often dominates fresh mixtures with pungent sulfur compounds, yet soaking sliced onions in ice water for ten minutes removes the harsh bite without sacrificing crunch.
Combining watery vegetables like cucumbers and tomatoes with rich avocado requires careful attention to cutting technique. Uniformity matters because uneven dice distribution leaves watery pockets that dilute the dressing prematurely. Salt draws moisture out of cellular walls through osmosis; therefore, salting the tomatoes separately and draining them for five minutes prevents excess liquid from pooling at the bottom of the bowl.
Mediterranean combinations featuring tomatoes, cucumbers, and cured cheeses share historical roots with Greek horiatiki preparations, though modern additions like avocado introduce a buttery texture absent in traditional versions. Removing dairy requires omitting the feta cheese entirely, which removes a primary source of sodium and necessitates an extra quarter-teaspoon of salt to maintain flavor balance. Parsley should be torn rather than chopped with a dull blade to prevent bruising the delicate essential oils against the cutting board surface.
