Low Sodium Avocado and Tomato Salad
This Low Sodium Avocado and Tomato Salad is a vibrant, heart-healthy dish bursting with fresh flavors and wholesome ingredients. Featuring creamy avocado, juicy cherry tomatoes, crisp cucumber, and a hint of red onion, this simple salad is elevated with the fragrant kick of fresh cilantro and a zesty lemon vinaigrette. Perfectly seasoned with freshly ground black pepper and a no-salt seasoning blend, it’s a great option for anyone looking to reduce sodium without sacrificing taste. Ready in just 15 minutes, this refreshing salad is ideal as a quick side dish, a light lunch, or a colorful addition to any meal. Pair it with grilled proteins or enjoy it on its own to celebrate the best of fresh, nutrient-rich ingredients!
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Recipe Information
Ingredients
- 2 ripe avocados
- 250 grams cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 0.25 cup fresh cilantro
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon no-salt seasoning blend
Instructions
Start by preparing the vegetables. Slice the avocados in half, remove the pit, and then carefully scoop out the flesh with a spoon. Cut the avocado into small cubes.
Rinse the cherry tomatoes under cool water and pat them dry with a paper towel. Halve each tomato.
Peel the cucumber if desired and chop it into small cubes similar in size to the avocado.
Finely dice half of a small red onion.
Coarsely chop the fresh cilantro leaves, discarding any large stems.
In a large bowl, combine the cubed avocado, halved cherry tomatoes, chopped cucumber, diced red onion, and chopped cilantro.
In a separate small bowl, prepare the vinaigrette by squeezing the juice of one large lemon. Add 3 tablespoons of extra virgin olive oil to the lemon juice.
Season the vinaigrette with freshly ground black pepper and the no-salt seasoning blend. Whisk the mixture briskly to combine.
Pour the vinaigrette over the vegetable mixture in the large bowl.
Gently toss the salad to ensure everything is evenly coated with the vinaigrette.
Serve the salad immediately or refrigerate for up to 1 hour before serving to allow flavors to meld. Enjoy your Low Sodium Avocado and Tomato Salad!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 14.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
