Avocado-Cucumber Toss

By LaLaCooks

5.11 - Served with Vietnamese Flank Steak & Rice. Very good.

WW = 3

This cool salad is a fun addition to Mexican food, and it's much healthier than refried beans covered in cheese.

Ingredients

• 4 tsp apple cider vinegar
• 1 Tbsp olive oil, extra-virgin
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 cup(s) cherry tomato(es), quartered (about 12 tomatoes)
• 1 cup(s) (sliced) avocado, peeled (about 1 medium)
• 2 cup(s) cucumber(s), chopped

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado and cucumber in a bowl; add vinegar mixture, and toss gently to coat. Serve immediately. Yield: 4 1-cup servings.