Cucumber, Tomato, and Avocado Salad

INGREDIENTS:

Cucumbers:

2 large cucumbers, preferably English cucumbers

Peeled and sliced into thin rounds or half-moons

Tomatoes:

4 medium-sized tomatoes, preferably vine-ripened

Diced into bite-sized pieces

Avocados:

2 ripe avocados

Peeled, pitted, and diced into chunks

Red Onion:

1 small red onion

Finely sliced for a mild onion flavor

Fresh Herbs:

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

Enhances the salad with a burst of herbal freshness

Lime Dressing:

3 tablespoons extra-virgin olive oil

Juice of 2 limes

1 clove garlic, minced

Salt and pepper to taste

DIRECTIONS:

Prepare the Vegetables:

Wash and peel the cucumbers if they have a tough skin. Slice them into thin rounds or half-moons.

Dice the tomatoes into bite-sized pieces, ensuring they are ripe and flavorful.

Peel and pit the avocados, then dice them into chunks.

Finely slice the red onion for a subtle, sweet onion flavor.

Combine Vegetables:

In a large mixing bowl, gently combine the sliced cucumbers, diced tomatoes, avocado chunks, and sliced red onion.

Be careful not to mash the avocados; you want to maintain their creamy texture.

Add Fresh Herbs:

Sprinkle chopped cilantro and parsley over the vegetables. These herbs add a layer of freshness and complexity to the salad.

Prepare the Lime Dressing:

In a small bowl, whisk together extra-virgin olive oil, lime juice, minced garlic, salt, and pepper.

Adjust the seasoning according to your taste preferences.

Dress the Salad:

Drizzle the lime dressing over the vegetable mixture. Gently toss the salad to ensure even coating of the dressing.

Chill and Marinate:

Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and intensify.

Serve and Enjoy:

Once chilled, give the salad a final gentle toss before serving.

Serve in a decorative bowl or on individual plates.