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.