Ingredients:

  • 2 English Cucumbers (approx. 400g), sliced into thick half-moons
  • 1 pint Cherry Tomatoes (300g), halved lengthwise
  • 2 large Hass Avocados, diced into 1-inch cubes
  • 0.5 small Red Onion, paper-thinly sliced
  • 3 tbsp Extra Virgin Olive Oil
  • 1.5 tbsp Fresh Lemon Juice
  • 1 tbsp White Balsamic Vinegar
  • 1 clove Garlic, grated into a paste
  • 0.25 cup Fresh Herbs (dill, parsley, or cilantro), finely chopped
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Slice the cucumbers and place them in a colander. Sprinkle with a pinch of salt and let sit for 5 minutes. Pat them dry with a paper towel to remove excess moisture.
  2. In a small glass jar, combine the extra virgin olive oil, lemon juice, white balsamic vinegar, grated garlic, and chopped herbs. Shake vigorously until the dressing is opaque and emulsified.
  3. In a large glass or ceramic mixing bowl, combine the dried cucumbers, halved cherry tomatoes, and sliced red onion.
  4. Add the diced avocados to the bowl. Pour the emulsified dressing over the vegetables and gently fold to coat, being careful not to smash the avocado cubes. Season with remaining sea salt and cracked black pepper to taste.