Low Sodium Avocado and Tomato Salad

Bright, refreshing, and heart-healthy, this Low Sodium Avocado and Tomato Salad is the perfect quick side dish or light lunch for any occasion. Packed with creamy avocado, juicy cherry tomatoes, crunchy cucumber, and a hint of zesty red onion, this vibrant salad is tossed in a tangy lemon vinaigrette infused with extra virgin olive oil, freshly ground black pepper, and a flavorful no-salt seasoning blend. In just 15 minutes, you’ll have a nutrient-rich, low sodium dish brimming with fresh ingredients and bold flavors. Ideal for those looking to reduce sodium without sacrificing taste, this salad pairs wonderfully with grilled proteins or can be enjoyed on its own for a burst of wholesome goodness.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Rinse the cherry tomatoes under cool water and pat them dry with a paper towel. Halve each tomato.

Step 3

Peel the cucumber if desired and chop it into small cubes similar in size to the avocado.

Step 4

Finely dice half of a small red onion.

Step 5

Coarsely chop the fresh cilantro leaves, discarding any large stems.

Step 6

In a large bowl, combine the cubed avocado, halved cherry tomatoes, chopped cucumber, diced red onion, and chopped cilantro.

Step 7

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.

Step 8

Season the vinaigrette with freshly ground black pepper and the no-salt seasoning blend. Whisk the mixture briskly to combine.

Step 9

Pour the vinaigrette over the vegetable mixture in the large bowl.

Step 10

Gently toss the salad to ensure everything is evenly coated with the vinaigrette.

Step 11

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

Serving size	(925.2g)

Amount per serving	% Daily Value*
Calories	960.3

Total Fat 87.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 46.6mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 27.4g	0%
Total Sugars 14.8g
Protein 11.0g	0%

Vitamin D 0IU	0%
Calcium 135.0mg	0%
Iron 3.8mg	0%
Potassium 2512.2mg	0%

*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.

Source of Calories

Fat: 74.8%

Protein: 4.2%

Carbs: 21.0%