Vegetarian
Cucumber Tomato Avocado Salad
Description
Every year when I bite into the first summer tomato, I wonder what on earth it is I’ve been eating the whole rest of the year. It’s a feeling I can compare to slicing into a perfectly ripe avocado: the delicious sensation of striking ingredient gold. Here to celebrate them both, I have a light and refreshing Cucumber Tomato Avocado Salad.
Ingredients
- ½ small red onion thinly sliced
- 1 large English cucumber quartered lengthwise and sliced
- 1 pint halved cherry tomatoes about 2 cups
- 2 medium avocados peeled, pitted, and diced
- ⅓ cup crumbled feta cheese divided
- ¼ cup chopped fresh cilantro (or dill)
- FOR THE DRESSING:
- 3 tablespoons fresh lime juice from about 2 small limes
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 2 cloves minced garlic (about 1 teaspoon)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.
- In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.
