Tomato, Avocado and Cucumber Salad

Ingredients

• 6 ripe plum tomatoes
• 2 medium cucumbers
• 1 large red onion
• 2 large unblemished avocados, ripe but firm
• Juice of 1 lemon
• 6 teaspoons chopped garlic
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons chopped fresh coriander
• ¼ teaspoon red pepper flakes
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    240 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 3 grams protein; 156 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings or more

Preparation

1. Core the tomatoes and cut them into slices. Place in a salad bowl.
2. Trim the cucumbers and cut them in half, lengthwise. Scrape away and discard the seeds. Slice cucumbers crosswise and add to bowl.
3. Peel the onion, cut into very thin slices and add to bowl.
4. Peel the avocados and cut them in half. Discard the pits. Cut into wedges and sprinkle with lemon juice. Add to the bowl.
5. Add the garlic, vinegar, oil, coriander, pepper flakes and salt and pepper. Toss well and serve.

20 minutes