1 medium (12 oz) English cucumber, cut into quarters through the length then sliced
16 oz. grape tomatoes*
1/2 small red onion,** sliced into small pieces
2 medium avocados (firm but ripe), sliced into bite size pieces
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper
For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
Serve shortly after preparing.
Recipe Notes
*I like to use a multicolor blend of tomatoes for a more visually appealing salad but all red tomatoes work just fine too.
**For a slightly milder flavor red onions can be rinsed under water and drained well to help remove harsh bite.
***Lime juice can be substituted.
For a more refreshing salad you can use chilled ingredients and a chilled dressing (don’t chill tomatoes longer than a few hours though, and wait to cut the avocado until ready to serve).

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