Ingredients
Salad
- ½ English cucumber, halved and sliced (approximately 2 cups)
- 5 ounces grape tomatoes, sliced (approximately 1 cup)
- 1 ripe avocado, cubed
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- ¼ cup cilantro, diced
- ½ lime, juiced
- ½ teaspoon honey
- Pinch of salt
Instructions
- Prepare the vegetables. Chop the cucumber in half lengthwise and then slice into bite-sized pieces. Slice the grape tomatoes, combine both cucumbers and tomatoes in a small serving bowl. Cube the ripe avocado but hold off on mixing it with the other ingredients to prevent it from becoming mashed.
- Make the dressing. In a small jar, add extra virgin olive oil, apple cider vinegar, minced garlic, diced cilantro, lime juice, honey, and a pinch of salt. Secure the lid and shake vigorously or stir with a whisk until thoroughly combined, creating a vibrant and zesty dressing.
- Toss the salad. Drizzle the dressing evenly over the salad ingredients and gently toss to combine everything without mashing the avocado, ensuring all flavors are well incorporated.
Notes
- Use ripe but firm avocados to avoid a mushy texture.
- Adjust the amount of honey based on your preferred sweetness.
- This salad is best enjoyed fresh to maintain the crispness of the vegetables and the creaminess of the avocado.
- For an extra kick, add a pinch of red pepper flakes to the dressing.
- To make it vegan, substitute honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
