We ran across a recipe this week and had to try it immediately! It sounded healthy and easy, meeting two of our three requirements for a recipe. The third requirement is taste, of course! It met that requirement too, and was even better the second day.
In Central Florida in the summer, you just don’t want to turn on the oven if you don’t have to. This salad recipe is perfect for a summer lunch or light dinner.
Here is the adapted recipe:
Avocado Tomato and Cucumber Salad
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes (or vine ripe -chopped)
2 cups English cucumbers, peeled and diced
1 cup red onion, diced
2 tablespoons dried cilantro (or 4 tablespoons fresh – we were out and dried was fine)
2 teaspoons fresh garlic, minced (optional – we left it out completely)
2 tablespoons lime juice
1/4 cup olive oil
fresh black pepper
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g