A simple yet outstanding salad combining creamy ripe avocados, sweet cherry tomatoes, and crisp cucumber. I find baby cucumbers are a great addition to this salad since they are crunchier and have more texture than regular or English and don’t leak as much water.

1 medium ripe avocado, peeled, pitted, and chopped
2 cups (300 g) halved cherry tomatoes
2 cups (300 g) chopped cucumber (not peeled) (baby if available)
1/2 cup (75 g) thinly sliced red onion
2 tbsp (30 mL) chopped cilantro or basil
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
1 tsp (5 mL) minced garlic
1/8 tsp (0.5 mL) salt

1. In a large bowl combine avocado, tomatoes, cucumber, onion, cilantro, lemon juice, oil, garlic, and salt. Toss well.

Serves 4—DF/GF/V/VEG

Rose Tip: If you don’t have fresh lemons for juice you can always use bottled. There is no noticeable difference in flavour for the overall recipe. They are both good sources of vitamin C, folate, and potassium, but fresh juice has more vitamin C than bottled. Bottled contains additives and preservatives.