Cilantro Salad
Love bold, zesty flavors? This cilantro salad is light, refreshing, and satisfying—perfect for a flavorful, fresh bite!
Servings: 4 servings
Calories: 79kcal
Ingredients
- 2 cups fresh cilantro leaves loosely packed
- ¼ cup red onion thinly sliced
- ½ avocado diced
- ¼ cup cucumber thinly sliced, I like to use Persian cucumbers but English or any variety you prefer works
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sunflower seeds see notes
Instructions
- In a large bowl, combine the cilantro leaves, onion, avocado, and cucumber.
- Drizzle with the olive oil and vinegar, then sprinkle with salt and pepper. Toss to coat.
- Sprinkle the salad with toasted sunflower seeds.
- Serve and enjoy!
Video
Notes
You will prep the cilantro by picking the leaves off the stems and discarding the stems. You want 2 cups of loosely packed cilantro leaves for this salad.
To prepare toasted sunflower seeds, add raw sunflower seeds to a skillet over high heat. Toast for 1 minute, stirring frequently.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.4mg
