Ingredients:

  • 2 large English Cucumbers (approx. 600g), sliced into half-moons
  • 2 cups cherry or grape tomatoes (approx. 300g), halved
  • 2 large ripe avocados, diced
  • 0.5 medium red onion, thinly sliced
  • 1 cup fresh basil leaves (approx. 30g), chiffonaded
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 0.5 tsp flaky sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Slice 2 large English Cucumbers into half moons. Halve 2 cups cherry or grape tomatoes. Thinly slice 0.5 medium red onion.
  2. Combine cucumbers, tomatoes, and onions in the large bowl. Pour the dressing over and toss gently. Let sit for 5 minutes.
  3. In a small jar, combine 3 tbsp extra virgin olive oil, 1.5 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 0.5 tsp flaky sea salt, and 0.25 tsp cracked black pepper.
  4. Stack 1 cup fresh basil leaves, roll them like a cigar, and slice thin.
  5. Cut 2 large ripe avocados into 1 inch cubes.
  6. Add the avocado and basil to the bowl. Use a large spoon to gently fold rather than stir, so the avocado stays in distinct cubes.