Name: Cucumber Tomato Avocado Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Ingredients: 0.5 null red onion (thinly sliced); 1 null cucumber (large English, quartered lengthwise and sliced); 1 pint cherry tomatoes (halved); 2 null avocado (peeled, pitted, and diced); 0.33 cup vegan feta (crumbled and divided); 0.25 cup fresh cilantro (chopped, or use dill); 3 tbsp lime juice (freshly squeezed); 1 tbsp olive oil (extra-virgin); 2 tsp agave syrup (as a vegan honey alternative); 2 clove garlic cloves (minced); 0.5 tsp kosher salt (to taste); 0.5 tsp black pepper ground (to taste)

Instructions

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1

Soak red onion (0.5) in a small bowl of cold water for 5 minutes to remove their harsh bite, then drain.
2

In a small bowl, whisk together lime juice (3 tbsp), olive oil (1 tbsp), agave syrup (2 tsp), garlic cloves (2 clove), kosher salt (0.5 tsp), and black pepper ground (0.5 tsp).
3

In a large mixing bowl, combine the sliced cucumber (1), cherry tomatoes (1 pint), diced avocado (2), vegan feta (0.17 cup), and fresh cilantro (0.25 cup).
4

Add the drained red onion to the bowl. Pour the prepared dressing over the top and toss gently to combine. Garnish with the remaining vegan feta (0.16 cup) and serve immediately or refrigerate for up to 4 hours.