Ingredients:

  • 2 large English cucumbers (approx. 450g), sliced into half-moons
  • 2 cups (300g) cherry tomatoes, halved
  • 2 large ripe Hass avocados, cubed into 1-inch pieces
  • 1/4 small red onion (approx. 40g), thinly sliced into slivers
  • 1/2 cup (15g) fresh cilantro, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh-squeezed lemon juice
  • 1 clove garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes (optional)

Instructions:

  1. In a small mason jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, sea salt, black pepper, and optional red pepper flakes until emulsified.
  2. Slice the cucumbers into half-moons. For optimal texture, lightly salt the cucumber slices in a colander for 5 minutes to draw out excess moisture, then pat dry.
  3. Halve the cherry tomatoes and thinly sliver the red onion.
  4. Carefully cube the avocados into 1-inch pieces. To prevent browning, prepare them last or toss immediately in the acidic dressing.
  5. Combine the cucumbers, tomatoes, red onion, and avocado in a large glass mixing bowl. Drizzle with the lemon vinaigrette and add fresh chopped cilantro.
  6. Gently toss the ingredients until every surface is coated in the dressing, taking care not to mash the avocado.