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Jayme's Summer Vegetable Salad (Whole30)
Avocado + tomato + cucumber + bell pepper = the easiest summer vegetable salad ever! This fresh summer vegetable salad is a beautiful rainbow and makes a delicious side dish for year-round enjoyment.
Course
Salad
Cuisine
California
Diet
Gluten Free
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
145
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
1
ripe avocado
1
English cucumber
1
yellow bell pepper
2
cups
small tomatoes
or 1 pint grape tomatoes, halved/quartered
1-2
Tablespoons
olive oil
¼
teaspoon
salt
¼
teaspoon
black pepper
1-2
Tablespoons
lemon or lime juice
optional: cilantro garnish
Instructions
Cut the avocado, cucumber, bell pepper, and tomatoes into bite-sized chunks.
Combine in a large bowl and drizzle with olive oil and lemon juice, then salt and pepper to taste.
Taste and adjust oil/lemon/salt/pepper as needed and serve!
Nutrition
Calories:
145
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
155
mg
|
Potassium:
599
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
833
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.1
mg
|
Vitamin B3:
2
mg
|
Vitamin B5:
1
mg
|
Vitamin B6:
0.3
mg
|
Vitamin C:
73
mg
|
Vitamin E:
2
mg
|
Vitamin K:
31
µg
|
Calcium:
30
mg
|
Copper:
0.2
mg
|
Folate:
66
µg
|
Iron:
1
mg
|
Manganese:
0.3
mg
|
Magnesium:
37
mg
|
Phosphorus:
70
mg
|
Selenium:
1
µg
|
Zinc:
1
mg
|
Choline:
17
mg