Recipe | "Tomato, Cucumber and Avocado Salad " by Sue Ready


Late Summer’s Taste
There’s still lots of time left in the season to Fire Up the Grill and use the foil packet grilling method for your favorite shrimp scampi dish. Pair the meal with a fresh, colorful and simple late summer side of Tomato, Cucumber, and Avocado Salad. Add a sweet finish to the meal with an old-fashioned summertime treat Root Beer Floats and Chocolate Chip Cookies.


Cook's Notes: Recipes serves four. 

Salad Ingredients:
  • 2 cups tomatoes (red, yellow and orange), diced and patted dry on a paper towel 
  • 1 large English cucumber, peeled and diced
  • 1 large avocado or 2 small, peeled, pit removed and chopped
  • 1/2 cup red onion, diced
  • Optional chopped Romaine
Dressing Ingredients:
  • 2 TB. each fresh basil and parsley
  • 3 TB. white balsamic, Pomegranate Quince or Oregano Balsamic Vinegar
  • 2 TB. Olive Oil or Lemon Olive Oil
  • 1 TB. honey
  • 1 tsp. Dijon mustard
  • 2 garlic cloves, diced
  • Salt and pepper to taste
Directions:
  • Place all dressing ingredients in screw top jar or blender and mix well. Refrigerate for one hour. 
  • Re-shake and adjust seasonings. Drizzle over salad right before serving.


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Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.


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