Tuesday, July 19, 2016

Avocado Salad

It is too hot and you are not in the mood to cook! I get it. We've all been there. Especially, during summertime in New York. If you want to eat something light, then this recipe is perfect for the occasion.  A simple summer salad comprised of tomato, cucumber and avocado. I have also added a lemon dressing and a bit of minced basil, fresh mint leaves and fresh green coriander leaves. This salad is ready in under 10 minutes with no cooking required.

Prep time: 10 minutes
Servings: 4

  • 2 cups tomatoes, chopped
  • 1 English cucumber diced (no need to peel the skin)
  • 2 avocados, diced
  • 2 tablespoons minced basil
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced green coriander leaves
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • Pinch of sugar
  • Salt to taste
  1. Chop the tomatoes and cucumber and place into a bowl.
  2. Cut the avocados in half. Remove the pit from the avocados and scoop out the flesh from the halves. Preserve the shells and chop the avocados into small pieces. Transfer to the bowl.
  3. To make the dressing, in a small bowl, add lemon juice, black pepper, salt, mint, basil and coriander leaves. Mix it well.
  4. Drizzle the dressing into the bowl. Gently stir to combine with the salad.
  5. Spoon the mixture into preserved avocado shells and serve immediately.

If you like olive oil, you may add two tablespoons of extra virgin olive oil into the lemon dressing and whisk.

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