I found this recipe for Tomato, Avocado and Cucumber salad on Pinterest about a month ago and I cannot stop making it. First of all it’s easy to prepare, it keeps for several days in the refrigerator, and the ingredients are plentiful right now at farmer’s markets. I had a friend who returned from a long trip and I filled a mason jar full of this salad along with a brisket Mr. Bee smoked and the Cream Cheese Lemonade pie from here, and welcomed her home with dinner!
Recipe courtesy of Natasha’s Kitchen:
1 lb Roma tomatoes, cut into chunks
1 English cucumber, sliced and cut in halves
1/2 medium red onion, chopped
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
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute
Mix everything in the bowl and chill for a few hours before serving. I substituted limes for the lemons and used avocado oil instead of olive oil.
You can pretty much eat this with anything. We’ve eaten it with brisket, chicken kebabs, hamburgers. It is so fresh and perfect for summer!