Cucumber Tomato Avocado Salad

The warm weather lately has me craving summery foods so tonight’s dinner was this yummy salad! I think tomorrow I will make some quinoa and mix it in with the leftovers to give it a different twist.

This salad combines some of the best things about summer—crunchy cucumbers and juicy tomatoes—with creamy avocado and fresh herbs. The all-raw ingredients are bursting with flavor and provide a nice mix of nutrients: vitamins K, E and C, beta-carotene, lycopene, lutein and potassium. And, as a bonus, nearly all of the calories in this low-glycemic dish come from healthy fat.

Makes about 8 one-half cup servings (we each ate about 1.25 cups since this was our main course)

Ingredients:

• 2 small cucumbers, peeled and cubed—I used 1 large English cucumber
• 2 ripe tomatoes, cubed
• 1 large avocado, cubed
• 1 tsp. lemon juice

Dressing:

• 1/4 cup extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. fresh herbs such as basil and parsley—I used basil
• ¼ tsp. salt, pepper to taste

Directions:

1. Cube tomatoes and cucumbers and place in bowl.
2. Cube avocado and toss with lemon juice to prevent browning. Mix with tomato and cucumber.
3. Whisk dressing ingredients, pour over veggies and toss lightly. Serve immediately or chill first. Serve with chunks of rustic bread.

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