Tomato, Cucumber, Avocado Salad

I was not a salad lover!!! Since childhood, I ate everything except salads. I just couldn’t understand the fun in eating raw, bland vegetables when you could cook them with spices. Salads in India, used to be onions, tomato and cucumber cut in pieces and salt sprinkled over them. Definite recipe for high blood pressure, if you ask me. 🙂 I remember my dad used to say “Salad kiddo?” and me saying “I’ll have it at last, dad.” And in the end either I would skip it or would chow down a few pieces. Now, even nutritionists side with me when they say either salads should be eaten 30 minutes before or after the meal, not during the meal. I can boast of having healthy eating habits since childhood, can’t I?

All that changed when I first tasted salad in the U.S. It was a huge eye opener. I never knew salads could be this many and so darn delicious. It opened up a whole world of possibilities for me and I fell head over heels in love with salads. When I first made this tomato, cucumber and avocado salad, I was waiting for my husband to taste it and give me his feedback. While I was waiting, I decided to take a bite myself. OMG!!! It was an explosion of flavors in mouth and by the time my husband came downstairs (5 minutes to be precise), I had polished off the entire plate. Please don’t feel bad for him as I made another bowl for him the same day.

I love the light, little tangy, little sweet vinaigrette dressings best on crisp, fresh vegetables. With this dressing, I would absolutely not mind having just salads for my meal. The sweet, succulent and crunchy cherry tomatoes pair well with equally crunchy Persian cucumbers and soft, buttery, creamy and filling avocados. Feta cheese balances out the whole salad wonderfully.

Yum

Tomato, Cucumber, Avocado Salad

Prep Time: 20 minutes

1 person

Ingredients

For the salad
• 8-10 cherry tomatoes
• 1 avocado
• 1 - 1 1/2 Persian cucumbers
• 3 romaine lettuce leaves
• 2-3 tbsp. grated feta cheese
• few sprigs of parsley
For the dressing
• 1 tbsp. extra virgin light Olive oil
• 1 tbsp. red wine vinegar
• 2 pinch salt
• 1/4 tsp crushed black pepper
• 1/4 tsp freshly grated garlic
• 3/4 tsp sugar

Instructions

1. Prepare the dressing by mixing all the dressing ingredients in a bowl. Keep aside.
2. In another bowl, tear the lettuce roughly with your hand.
3. Cut the tomatoes into halves and the cucumber and avocados into bite size pieces and add them to lettuce.
4. Pour the dressing evenly all over and toss gently.
5. Sprinkle feta cheese all over and enjoy.

Notes

Make sure the vegetables are dry so that dressing coats them beautifully. You can add 5-6 walnuts to the salad too for the extra crunch and nutrition. If you feel that avocado is little bland compared to other vegetables, you can marinate it in the dressing for 10 min before adding other vegetables.

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