A quick, summer staple at our house made with delicious and simple ingredients that refresh, rejuvenate and reward your palate.
110 is too hot!
When the days are hot, all I want to eat is watermelon all day, everyday. It’s just so refreshing, hydrating and delicious.
However, a close second is this Tomato Avocado Cucumber Salad. It takes just about as long to say its name as it does to whip it up. The chopping is the longest part of putting this salad together and even then, it only takes a few minutes.
Quality Ingredients Make For a Better Salad
I have garden fresh tomatoes coming out of my ears this year and I am so grateful because they are the best and they are heavenly in this salad.
Be sure to find a nice soft, ripe avocado as well. Hard avocados are not going to be near as yummy.
Easy Peasy Lemon Squeezy
The dressing couldn’t be simpler! Once all the veggies are in the bowl, drizzle two tablespoons of extra virgin olive oil and two tablespoons of a freshly squeezed lemon juice and sprinkle on some salt. That’s it!
A fresh lemon will give much better flavor than lemon juice from a bottle so use a fresh lemon, if at all possible.
Tomato Avocado Cucumber Salad
4 medium size tomatoes, diced
1 english cucumber, diced
2 ripe, large avocados, diced
1/2 cup red onion, diced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Add all the ingredients to a medium sized bowl and stir. Serve immediately. Can be made up to two hours in advance. Store leftovers in the fridge.
