Ingredients
Method
- Cut the cucumber into chunks, halve the tomatoes, and slice the onion. Place all prepared vegetables in a medium bowl.
- Whisk the olive oil and balsamic vinegar together in a small bowl. Season with salt and pepper, then whisk again to combine.
- Pour the dressing over the vegetables and toss gently to coat. Refrigerate until ready to serve.
- Cube the avocado immediately before serving and add it to the bowl. Toss gently to incorporate.
Nutrition
Notes
Vinegar Choice: I occasionally use red wine vinegar or apple cider vinegar when I want a punchier flavor than the mellow sweetness balsamic provides.
Avocado Success: I always wait to dice and add