Cucumber, Tomato and Avocado Salad

INGREDIENTS

• 4 tomatoes (medium size, fresh and ripe)
• 4 baby cucumbers (fresh and firm)
• 1 Hass avocado (ripe and slightly soft)
• 1/2 red onion (medium size, peeled and diced)
• 1/2 bunch fresh basil (rinsed, dried and finely chopped)
• 1 pinch granulated sugar
• 6 Tbsp extra virgin olive oil (good quality)
• 3 Tbsp red wine vinegar
• 3/4 tsp kosher salt
• 3/4 tsp granulated sugar
• 1 garlic clove (pressed)
• 1 tsp dried oregano
• 1 pinch black pepper (freshly ground)

INSTRUCTIONS

1. 1 Core the tomatoes, cut in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar and give them a quick toss.
2. 2 Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down. Slice into 1/4" thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
3. 3 Cut the avocado in 4 quarters lengthwise and remove the pit. Gently remove the skin, then slice into 3/8" thick slices on the diagonal and add to tomatoes and cucumbers, along with the diced onion and chopped basil.
4. 4 To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
5. 5 Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with a plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.

NUTRITION

Calories: 227kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Fiber: 2g | Sugar: 4g