recipes

Cucumber Avocado Tomato Salad

Mark Priestley

1 lb Tomatoes, chopped
6 small Persian cucumbers, sliced lengthwise
1/2 medium red onion, sliced along poles
2 avocados, diced
2 tablespoon olive oil
Juice of 1 medium lemon (about 2 tablespoons)
1/4 cup cilantro, chopped
1 tsp sea salt
1/8 teaspoon black pepper

Place the tomatoes, cucumber, onion, avocado and cilantro in a large salad bowl.

Drizzle olive oil and lemon juice.  Toss gently, and just before serving add the salt and pepper and toss.  


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