Salad

Avocado Salad

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Yields1 Serving

 1 medium English cucumber, cut in quarters, then sliced
 1 lb cherry tomatoes, cut in half
 1 small red onion, sliced thinly
 2 avocados, diced
Dressing
 ¼ cup olive oil
 3 tbsp lemon juice, freshly squeezed
 ¼ cup fresh cilantro, chopped
 1 tsp salt, or to taste
 1 tsp black pepper, or to taste

Combine Salad
1

To a large bowl, add the sliced cucumber, cherry tomatoes, red onion and tomatoes.

Make Dressing & Toss
2

In a jar add the olive oil, lemon juice, cilantro, salt and pepper. Place the lid on the jar and shake until well combined. Drizzle over the veggies, then toss everything together.

Notes
3

**Since we’re using so few ingredients, I urge you all to use the best quality of each that you can find and definitely make sure they’re fresh!

**Wait until the last possible moment to slice up your avocado so that it doesn’t oxidize (brown) too much as it waits to be incorporated.

**Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.

**A reader once gave me this tip and she said that if you place the avocado pit in with the avocado salad, it should keep the avocados from turning brown. So give this a try, who knows, it might work!

 

Recipe from Jo Cooks

Ingredients

 1 medium English cucumber, cut in quarters, then sliced
 1 lb cherry tomatoes, cut in half
 1 small red onion, sliced thinly
 2 avocados, diced
Dressing
 ¼ cup olive oil
 3 tbsp lemon juice, freshly squeezed
 ¼ cup fresh cilantro, chopped
 1 tsp salt, or to taste
 1 tsp black pepper, or to taste

Directions

Combine Salad
1

To a large bowl, add the sliced cucumber, cherry tomatoes, red onion and tomatoes.

Make Dressing & Toss
2

In a jar add the olive oil, lemon juice, cilantro, salt and pepper. Place the lid on the jar and shake until well combined. Drizzle over the veggies, then toss everything together.

Notes
3

**Since we’re using so few ingredients, I urge you all to use the best quality of each that you can find and definitely make sure they’re fresh!

**Wait until the last possible moment to slice up your avocado so that it doesn’t oxidize (brown) too much as it waits to be incorporated.

**Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.

**A reader once gave me this tip and she said that if you place the avocado pit in with the avocado salad, it should keep the avocados from turning brown. So give this a try, who knows, it might work!

Avocado Salad

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