Description
A fresh, crunchy, and flavorful salad perfect for hot summer days, packed with hydrating veggies and a tangy dressing.
Ingredients
Units
Scale
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup corn (fresh or canned)
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- Salt and pepper to taste
- 2 tbsp fresh chopped parsley or cilantro
Instructions
- In a large bowl, combine the cucumber, cherry tomatoes, red onion, avocado, and corn.
- In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the feta cheese and fresh herbs on top before serving.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Add grilled chicken or chickpeas for a protein boost.
- Best served fresh but can be refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg