Tomato Cucumber Avocado Salad
Serves: 4
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Such a versatile salad. Add other favorite veggies, top with cube cheddar cheese, crumbled feta or blue cheese, add a pinch of cayenne pepper to spice it up. Be creative.
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Cook Time:
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Ingredients:
| 1 | green bell pepper |
| 1 | + 1/2 cups cherry tomato, quartered |
| 1 | cucumber |
| 1 or 2 | ripe avocado |
| 1 tablespoon | red wine vinegar |
| 1/4 cup | avocado oil or olive oil |
| juice of 1 lemon | |
| salt and pepper, to taste | |
| 2 tablespoons | fresh cilantro, or parsley |
Directions:
Chop your veggies, removing any seeds/skin/stems needed.
If you're using an english (hothouse) cucumber you can keep the seeds and skin on, but if you're using a standard cuke remove the skin and seeds.
Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.
Toss to coat and dig in!
Recipe yields 4 small sides or 2 larger portions.
Source: peasandcrayons.com
