Ingredients:

  • 1 large English Cucumber (Approx. 400g)
  • 1 pint Cherry Tomatoes, halved or quartered (350g)
  • 2 medium ripe Avocados, diced (Approx. 300g)
  • 1/4 cup finely diced Red Onion (Approx. 40g)
  • 1/4 cup finely chopped Fresh Parsley (Flat-leaf preferred)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 clove Garlic, finely minced
  • 1/2 tsp Dried Oregano
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Whisk the Dressing: In a small mixing bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk vigorously until the dressing emulsifies slightly. Set aside to allow the flavours to marry.
  2. Prep the Hard Vegetables: Dice the cucumber into 1 cm pieces. Halve the tomatoes and finely dice the red onion. Place these ingredients into the large serving bowl.
  3. Dress the Foundation: Pour approximately two-thirds (2/3) of the prepared vinaigrette over the cucumber, tomato, and red onion mixture. Gently toss to coat.
  4. Dice the Avocado: Carefully dice the ripe avocado into 1.5 cm chunks just before assembly to minimize browning (oxidation).
  5. Gently Fold: Add the diced avocado and the chopped fresh parsley to the large bowl. Gently fold the salad just enough to distribute the avocado without turning it into a mush.
  6. Adjust Seasoning and Serve: Drizzle the remaining vinaigrette over the top if needed. Taste and adjust salt or lemon juice as required. Serve immediately for best texture, or chill for up to 10 minutes to allow the flavors to fully settle.