Description
This light, herby, avocado, tomato, cucumber salad is a great healthy meal option or side salad to any protein!
Ingredients
Units
Scale
- 4 cups cherry tomatoes
- 1/2 an English cucumber
- 4-5 avocados
- 1 heaping tablespoon shallot or onion, finely diced
- 3 large radish, diced
- 1/2 cup chopped fresh dill, plus extra for garnish
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 2 heads Boston leaf lettuce (bibb lettuce)
- 1/2 cup white vinegar or balsamic vinegar
- 1/3 cup olive oil
- 1/2 teaspoon salt, plus extra
- salt & pepper, to taste
- 1/2 cup Feta cheese (optional topping)
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Instructions
- Cut cherry tomatoes in half and put in a large bowl.
- Cut English cucumber into sticks and then into cubes. Set aside.
- Finely dice the shallot or regular onion (yellow, white, red - doesn't matter). Set aside.
- Chop the fresh dill. Set aside.
- Remove skin and pit from avocados and dice into cubes. Sprinkle a pinch of salt on the avocados.
- Add avocados the bowl with the cherry tomatoes and add the vinegar too. Mix together well and set aside. I like to coat the avocado with the vinegar soon after cutting them. It helps preserve the avocados so they don't turn brown.
- Dice radish into small, bite-sized cubes.
- Stack, roll and slice the fresh basil. I like to cut basil near the end of preparation since it can get dark spots quickly. The basil is still good and perfectly fine to eat when it gets the dark spots. But I like cutting it right before I’m using it.
- Add shallot, cucumber, radish, dill, basil, olive oil, salt and pepper to the tomato/avocado bowl. Mix well.
- Lay out the Boston Bibb Lettuce on a plate (2-3 leaves of the lettuce per plate) and spoon the avocado, tomato, cucumber salad on top. Top with feta cheese if using and garnish with any additional dill and basil on hand.
