This refreshingly healthy avocado salad is so good you will want to eat it all!
I love eating refreshingly healthy avocado salad.
Why, you ask?
- Because it’s healthy? Maybe.
- Because it is easy to make? Definitely.
- Because it is delicious? Oh yes, it is so delicious!
Avocados are such a fun fruit! As you know, they are sometimes mistakenly called a vegetable. But in all classifications they are the fruit of an avocado tree.
Avocados are a nutrient dense food. Here’s a list of some of the nutrients: Vitamins K, C, E, B5, B6, Folate and Potassium. There are also trace amounts of other things like niacin and magnesium. They also have monounsaturated fat which is a good fat and helps lower bad cholesterol in the blood.
Isn’t that fun? Doesn’t that make you want to eat more avocados? It does me.
The great thing is they are delicious and so versatile. You can bake with them, eat them raw, put them on toast, make guacamole with them and stick them in your salad.
I’m getting so excited to share this recipe but first let’s look at a few other salads:
On to the Refreshingly Healthy Avocado Salad
Here are most of the ingredients for this delicious salad: Avocados, tomatoes, cucumber, cilantro and yellow bell pepper.
I take the avocados and cut them in half, pit them and cut them into chunks. I take a spoon and scoop those chunks into a medium mixing bowl.
Next, I chop the tomato and 1/4 of the yellow pepper into chunks, cut the cucumber into little cubes and chop the cilantro.
As I chop and cube all of the fruits and veggies, I toss them in the mixing bowl to join with the avocado.
Next, I add olive oil, balsamic vinegar and some salt and pepper.
I then take my rubber spatula and mix it all up.
I didn’t photograph it all chopped up in the bowl because you will see it below and in the other photos.
Serving the refreshingly healthy avocado salad
And now a photo with it served in little bowls.
I love putting this refreshingly healthy avocado salad in the one cup bowls featured below because if I ate it directly out of the big bowl, I wouldn’t be able to control myself and I’d eat a huge portion of its contents. Christopher wouldn’t like that. He wants his fair share and what’s coming to him.
This way, it is parceled out in small amounts. I can always have seconds. Notice that I said always? Because I DO always have seconds.
Here’s a spoonful that went into Christopher’s mouth.
It is such a nice blend of vegetables and fruits, especially with the balsamic vinegar and olive oil. Yum. Perfectly balanced.
I hope you enjoyed this recipe.
Please feel free to Pin any photo to Pinterest and Yum the recipe to Yummly. And leave me a comment, would you?
And as always, may all your dishes be delish!
- 2 avocados pitted, cut into chunks and scooped out of the skin with a spoon
- 2 tomatoes chopped
- 1 cup english cucumber 1/2 of one, cut into cubes
- 1/4 yellow bell pepper chopped
- 3 tablespoons chopped cilantro
- 2 teaspoon olive oil
- 2 teaspoon balsamic
- 1/4 teaspoon salt or to taste
- 1 shake ground pepper
- In a medium mixing bowl, add the chopped avocado, tomato, cucumber, yellow pepper and cilantro
- Add olive oil, balsamic vinegar salt and pepper,
- Mix throughly with a rubber spatula
- Serve in small bowls because you will want to eat the whole darn thing
- Feel healthy
This keeps well in a air tight sealed container in the fridge for 3 - 5 days