3 small Persian cucumbers or garden cucumbers
1 cup diced tomato or cherry tomatoes
1/4 cup thinly sliced green onion or thinly sliced sweet onion (or more)
1 avocado
2 teaspoons fresh lemon juice (optional, for tossing with avocado)
1 tablespoon good quality balsamic vinegar
Sea salt and fresh ground black pepper to taste
Cut cucumbers in thin slices. I always peel mine but it's entirely up to you. Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you know the tomatoes are at their best in taste. I bought Roma grape tomatoes and they were delicious and sweet). Add the sliced green onions or sliced sweet onion. Peel and cut up the avocado into small cubes.
Combine the cucumber, tomato, onion and avocado in a plastic or glass bowl and gently toss together. Add the tablespoon of balsamic vinegar. Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.
If you have any left-over salad and haven't already done so, toss the avocado with a few teaspoons of fresh lemon juice to stop it from going brown. This is best when it is freshly made.
1 cup diced tomato or cherry tomatoes
1/4 cup thinly sliced green onion or thinly sliced sweet onion (or more)
1 avocado
2 teaspoons fresh lemon juice (optional, for tossing with avocado)
1 tablespoon good quality balsamic vinegar
Sea salt and fresh ground black pepper to taste
Cut cucumbers in thin slices. I always peel mine but it's entirely up to you. Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you know the tomatoes are at their best in taste. I bought Roma grape tomatoes and they were delicious and sweet). Add the sliced green onions or sliced sweet onion. Peel and cut up the avocado into small cubes.
Combine the cucumber, tomato, onion and avocado in a plastic or glass bowl and gently toss together. Add the tablespoon of balsamic vinegar. Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.
If you have any left-over salad and haven't already done so, toss the avocado with a few teaspoons of fresh lemon juice to stop it from going brown. This is best when it is freshly made.
