AVOCADO SALAD

Ingredients

Lemon Honey Vinaigrette

• 1 tablespoon champagne vinegar
• 1 lemon juiced
• 2 teaspoons honey to taste
• ¼ teaspoon garlic powder
• ¼ cup olive oil
• 2 tablespoons chopped clean basil
• ¼ cup chopped clean parsley

Cucumber Salad

• 3 medium sized avocados diced
• 1 English cucumber reduce in quarters and sliced
• 2 cups cherry or grape tomatoes halved
• ½ medium purple onion sliced
• salt and pepper to taste

Instructions

In a small bowl whisk collectively the champagne vinegar, lemon juice, honey, garlic powder, and olive oil. Add the sparkling basil and parsley and whisk again.
In a giant bowl, mix the avocados, English cucumber, cherry tomatoes, and crimson onion.
Drizzle with the lemon honey French dressing and gently toss. Season with salt and pepper to taste. For fine results, serve promptly.

Notes

You can alternative apple cider vinegar, crimson wine vinegar, or white wine vinegar for the champagne vinegar.
Because you need to gently toss this salad, the avocado must be pretty company but ripe. See notes beneath on choosing ripe avocados.
Use any sun-ripened tomatoes. Fresh backyard tomatoes are the best, however when no longer available, cherry and grape tomatoes are a flavorful choice.
If you are new to deciding on ripe avocados, choose up a few greater ones simply in case you have chosen one or two that are over-ripe.
You can replacement lime juice for lemon juice.
Experiment with specific herbs like cilantro, dill, chives, or mint.
Try distinctive veggies like radishes, carrots, beets, corn, bell peppers, or arugula.
This salad must be served promptly. Even with lemon juice, the avocado will start to brown and destroy down after countless hours. I have saved leftovers in the fridge for about 24 hours with some success.
Store leftovers in an hermetic container in the refrigerator.

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