Monday, August 8, 2016

Cucumber, Tomato, and Avocado Salad

-This simple salad uses the freshest ingredients for a flavor mix that will pop in your mouth!-

I do love a fancy salad, but a lot of the time I prefer simpler recipes that aren’t a lot of trouble.  A honeycrisp apple and romaine salad is awesome, but I’m happiest when you give me a simply fresh salad that I can throw together easily and still get oohs and aahs out of MGG and my friends.  (This Caribbean Chicken Salad may be an exception though...!)

Plus, if you have to travel with this salad it's guaranteed to arrive beautifully, and not look like it fell in the floorboard of the back seat of your car!  This simple and fresh salad looks beautiful no matter how it lands!

If you need a versatile, yet simple salad recipe, that goes well with everything from steak to hot dogs then this Cucumber, Tomato, and Avocado Salad is the one for you.  It's a completely fresh and juicy salad with accents of rich buttery avocado for good measure.  It's satisfying and healthy, offering a multitude of vitamins, anti-inflammatory properties, and healthy fats.

This is a great fresh salad that will keep well in the refrigerator for several days.  This delightful salad easily pairs with burgers, chicken, fish, or steak.  It's versatility makes it the perfect go to salad of the summer.  Not to mention that people will just flip over this salad and quickly ask you for the recipe!

Did I mention that it's easy to put together?  Well it is.  A large serving bowl is all that's needed, so you save on dishes.  The vegetables are chopped in larger chunks making the prep work go fast.  Adding some salt & pepper and a drizzle of really good olive oil tops this easy-peasy salad off.    You can't mess up and you can't go wrong with this salad.


Cucumber, Tomato, and Avocado Salad

1 English cucumber
3 Roma tomatoes
3 avocados
1/4 red onion,
1/3 cup cilantro, chopped
1 lemon
salt and pepper
Olive oil

Slice the cucumber into half lengthwise, then cut each half into medium to large slices.  Place in to a large bowl.  Cut the tomatoes in half lengthwise and then cut each half lengthwise again and cut into chunks.  Add to the bowl.   

Cut open avocados and remove the pits.  Peel skin off and cut lengthwise and then into chunks.   Add to the bowl.   Peel and slice the red onion into thin strips.  Add to the bowl.  Add the chopped cilantro to the bowl. 

Slice the lemon in half and drizzle the juice over the salad in the bowl.  Sprinkle with salt and pepper to taste.   Drizzle with olive oil until moist (about 1/4 cup) and stir to combine.  Serve.

Any leftover may be placed in an air-tight container and refrigerated for several days.

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