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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cucumber, Tomato, Avocado Salad Recipe

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This recipe for Cucumber, Tomato, Avocado Salad is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
* you can use dill if you're not keen on cilantro
Directions:
Directions:
Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
Drizzle with 2 Tbsp. olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp. sea salt and ⅛ tsp black pepper.

 

 

 

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