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Zesty Avocado Salad: A Quick & Healthy Delight!

A quick and healthy avocado salad that combines vibrant flavors and textures, perfect as a refreshing side dish or light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 Jalapeño Pepper Adds heat and flavor; substitute with a milder pepper for less spice.
  • ½ cup Red Onion Provides crunch and a sharp taste; can be replaced with green onions for a lighter flavor.
  • ¼ cup Cilantro Fresh herbiness to enhance flavors; substitute with fresh basil or dill for a different profile.
  • 2 medium Avocados Creamy texture; use ripe but firm avocados to maintain integrity.
  • 1 cup English Cucumber For crunch and freshness; regular cucumbers can be used, but remove seeds for less moisture.
  • 1 cup Cherry Tomatoes Adds sweetness and juiciness; any ripe tomatoes can be substituted.
For the Dressing
  • 2 tablespoons Fresh Lime Juice Brightens flavors; can be replaced by lemon juice for a different acidity.
  • 3 tablespoons Avocado Oil Adds richness without overpowering; substitute with plain olive oil if necessary.
  • 1 tablespoon Honey Provides a touch of sweetness; maple syrup can be used as a vegan alternative.
  • 1 clove Garlic Adds depth of flavor; adjust amount based on preference.
  • ½ teaspoon Sea Salt Enhances overall taste; adjust to personal preference.
  • ¼ teaspoon Ground Cumin Adds warmth; omit if desired.
  • 1 pinch Freshly Ground Black Pepper For subtle spice; can be replaced with cracked peppercorns.
For Garnish
  • to taste Flaky Sea Salt Optional for seasoning.
  • ½ cup Reserved Jalapeño, Red Onion, and Cilantro Adds a fresh touch for serving.

Equipment

  • mixing bowl
  • whisk
  • spatula

Method
 

Preparation
  1. In a small bowl, whisk together 2 tablespoons of fresh lime juice, 3 tablespoons of avocado oil, 1 tablespoon of honey, 1 minced garlic clove, ½ teaspoon of sea salt, ¼ teaspoon of ground cumin, and a pinch of freshly ground black pepper. Whisk until well combined.
  2. In a medium-sized mixing bowl, layer the diced avocados, sliced English cucumber, halved cherry tomatoes, and half of the diced jalapeño, chopped cilantro, and red onion.
  3. Drizzle most of the prepared dressing over the salad ingredients and gently stir to combine, being careful not to overmix.
  4. Top the salad with the reserved jalapeño, red onion, and cilantro, add a drizzle of dressing, and sprinkle with flaky sea salt before serving.
  5. Serve the salad immediately to enjoy the freshness.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 3gFat: 18gSaturated Fat: 2gMonounsaturated Fat: 14gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

For best results, serve the salad fresh and avoid overmixing to maintain the integrity of the avocados.

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