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Avocado Salad
This vibrant and refreshing avocado salad is a nutritious mix of crunchy vegetables and rich and creamy avocado. It's a healthy and nutritious choice that's perfect for lunch or as a side dish. The salad is packed with flavor and it comes together in just 15 minutes!
Course Salad
Diet Vegan, Vegetarian
Prep Time 15 minutes minutes
Servings 4 servings
Calories 342 kcal
2 ripe avocados 1/2 English cucumber 1 red bell pepper 1 yellow bell pepper 2 cups cherry tomatoes 3 small to medium-sized cloves of garlic juice of 1 lemon 4 tablespoons olive oil 2 green onions 1 cup fresh parsley 1/2 cup fresh mint salt, to taste black pepper, to taste
Cut the green onions into rings.
Wash and cut the cherry tomatoes into halves. Dice the bell peppers.
Finely chop the fresh parsley and mint.
Juice the lemon.
Cut the avocado into halves.
Cut the avocado into medium pieces (about 1 inch).
Place all ingredients in a large bowl. In a small bowl, combine the olive oil, fresh lemon juice, salt, and pepper.
Add the dressing to the salad and stir well.
I used three small to medium-sized cloves of garlic for the dressing. Use less garlic if you want a less distinct garlic flavor.
To make this salad even more filling and rich in nutrients, you can add cooked quinoa. This way it becomes a whole and very balanced meal.
For more protein, you could add canned kidney beans or chickpeas.
Calories: 342 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 20 g | Sodium: 30 mg | Potassium: 1009 mg | Fiber: 10 g | Sugar: 5 g | Vitamin A: 3110 IU | Vitamin C: 159 mg | Calcium: 82 mg | Iron: 3 mg