We recently stopped by to visit some friends on the mainland.  They're always happy to see us (really, they are) and Shannon really goes out of her way to feed me dairy and gluten free meals.  Here is one of the salads she made for us and it was so yummy I had to share.  I always recommend eating foods that are seasonal as well as local and organic.  Tomatoes are plentiful right now - so enjoy!  Thank you Shannon for another awesome meal!

Now, for everyone's eating pleasure, here's the recipe.

Ingredients:

4 cups               Avocado, diced medium

2 cups               Grape or cherry tomatoes

2 cups               Cucumbers, diced medium

1 cup                 Red onion, diced

4 tbsp               Fresh cilantro or basil

2 tsp                 Fresh garlic, minced

2 tbsp               Lime juice, fresh

1/4 cup              Olive oil

                        Sea salt and fresh black pepper to taste.

Optional:            Fresh lettuce

 

Preparation:

Toss all ingredients in a bowl and mix gently.

If desired, serve over a bed of fresh lettuce.

Makes 4 servings.