Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing
Simple, light and nutritious - Tomato Cucumber And Spinach Salad With Avocado Parsley Dressing
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 2
Author: Lyubomira from CookingLSL
- For the dressing:
- 1 large avocado peeled and cored
- 1/4 cup parsley
- 1-2 tbsp chopped dill
- 1 garlic clove
- juice from 1/2 lemon
- 1/2 tsp salt
- black pepper to taste
- pinch of cayenne pepper
- 1 cup water
- For the salad:
- 2 cups baby spinach washed
- 2 cups chopped tomatoes (I used Campari tomatoes)
- 8 mini cucumbers sliced
- chopped parsley for garnishing
For the dressing:
Add avocado, lemon juice, parsley, dill, salt, pepper and cayenne pepper to a blender. Pulse a few times. Slowly add water and pulse to thin the dressing. Pour over the salad. Store dressing in an air-tight container in the fridge for up to 5 days.
Calories: 357kcal | Carbohydrates: 46g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 990mg | Potassium: 2779mg | Fiber: 18g | Sugar: 23g | Vitamin A: 4735IU | Vitamin C: 89.7mg | Calcium: 295mg | Iron: 6.8mg