Avocado, Tomato, and Cucumber Salad with my Zesty Dressing

A few weeks ago, I posted about how much I love avocados, so much so that an avocado tree was my tree of choice when I was a kid. Well today you’re in for a treat, this recipe was made with avocados from that very tree.

This salad is one of my favorite summer dishes because it’s fresh and light. The ingredients are all in season, which makes them super flavorful. The avocados taste smooth, buttery, and rich with a subtle nuttiness; the tomatoes pop with a slight sweetness and acidity; the cucumbers add lightness and a crunch to the salad; and my zesty dressing adds the citrusy zing that brings this simple salad to the next level. Whenever I make this dish, I can’t help but go back for a giant scoop of seconds.

I love how fresh and delicious this is. And I love that it’s not your typical salad.

What you’ll need (makes 4 servings):

For the salad:

  • 2 large avocados
  • 3 vine-ripened tomatoes (or 4 plum tomatoes)
  • 1 cucumber

For the dressing:

What you’ll need to do:

For any salad, as I’ve mentioned, I always start by making the salad dressing because it gives the flavors some time to marry. In whatever container is good for salad dressing, start by combining your zesty Italian salad dressing mix, lemon juice, and sherry. Shake or stir, and then set it aside until you’re done preparing your avocados, tomatoes, and cucumber.

As I wrote in my guacamole recipe, start with ripe avocados. You’ll know they’re the perfect ripeness if they’re about the same density as if you press on the pad of your hand. Use your knife to cut your avocado all the way around length-wise, dragging your knife tip around the pit and being careful not to puncture it. Twist your avocado like an Oreo to release it. Then, use your knife to chop into the pit to get a grip on it, then twist your knife to release the pit. Slice your avocado vertically while it’s still in the skin, but be careful to not puncture the skin, then slice horizontally to make perfect chunks. Use a spoon to scoop the chunks out of the skin into a medium bowl.

**Tip: I found this awesome diagram of how to cut an avocado, which I posted on my Facebook page here. Like my Facebook page while you’re there!

See those beauties? Those were grown on the tree I planted years ago at my parent’s house. Delicious. My pride and joy.

Chop your tomatoes into the same-sized chunks as your avocado. Then peel your cucumber and slice into similarly-sized chunks. Add the tomato and cucumber to the bowl with your avocado.

Go back to your salad dressing and add the oil, then shake or stir to combine. Toss your avocado, tomato, and cucumber with about 1/2 cup of your dressing (you’ll have leftover dressing, perfect for any regular salad). The lemon juice in the dressing will help the avocados stay green and not brown. Most importantly, it adds an extra zing to your delicious dish.




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