Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 clove Fresh Garlic, minced
  • 1/2 tsp Kosher Salt (or flaky sea salt)
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 large English Cucumbers, peeled, seeded, and diced
  • 1 pint Ripe Grape or Cherry Tomatoes, halved
  • 1/2 medium Red Onion, finely diced (optional)
  • 1/2 cup Fresh Mint, packed and roughly chopped
  • 1/2 cup Fresh Flat-Leaf Parsley, packed and roughly chopped
  • 2 large Ripe Avocados, diced

Instructions:

  1. Prep the Dressing: Combine the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl or jar. Whisk rapidly or shake vigorously until the dressing emulsifies (thickens slightly). Taste and adjust seasoning. Set aside.
  2. Prepare the Salad Vegetables: Dice the cucumbers, tomatoes, and red onion uniformly. Chop the fresh herbs (mint and parsley). In the large mixing bowl, gently combine the diced cucumbers, tomatoes, red onion, mint, and parsley.
  3. Dress and Chill: Pour three-quarters of the vinaigrette over the salad mixture. Gently toss the ingredients until they are lightly coated. Cover the bowl and refrigerate for 15 minutes. This chilling time allows the flavors to meld.
  4. Add Avocado and Serve: Just before serving, dice the two avocados. Gently fold the diced avocado into the chilled salad mixture. Add the remaining vinaigrette if the salad looks dry. Serve immediately.