Ingredients:

  • 1 large English Cucumber (or 2 small Persian), diced
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1/4 medium Red Onion, finely diced
  • 2 medium Ripe Avocados, diced
  • 2 tbsp Fresh Dill, lightly packed, finely chopped
  • 2 tbsp Fresh Parsley, lightly packed, chopped
  • 3 tbsp Extra Virgin Olive Oil (EVOO)
  • 2 tbsp Fresh Lemon Juice
  • 1 small clove Garlic, minced or finely grated
  • 1/2 tsp Fine Sea Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper, plus more to taste

Instructions:

  1. Wash all produce thoroughly. Dice the cucumber into roughly 1/2-inch (1.2 cm) pieces. Halve or quarter the cherry tomatoes, depending on size. Finely dice the red onion and mince the fresh dill and parsley. Place the cucumber, tomatoes, red onion, dill, and parsley in the medium mixing bowl. Hold off on the salt for now.
  2. In a small bowl or jar, combine the Extra Virgin Olive Oil, fresh lemon juice, minced garlic, sea salt, and black pepper. Vigorously whisk the ingredients (or shake if using a jar with a lid) until the dressing is well-combined and slightly thickened (a light emulsion). Taste the dressing and adjust seasoning if necessary.
  3. Halve the avocados, remove the pits, and score the flesh into 1/2-inch (1.2 cm) cubes while still in the skin. Use a large spoon to scoop the diced avocado gently into the bowl with the other vegetables. (Chef’s Note: Dice the avocado last to minimise browning.)
  4. Pour approximately three-quarters of the vinaigrette over the salad mixture. Using a rubber spatula or two large spoons, gently fold the salad ingredients together. Avoid vigorous stirring to prevent bruising the avocado. Taste a small sample and add the remaining dressing and a final pinch of salt and pepper if needed. Serve immediately.