It's Sunday which means it grocery shopping and meal prep day at our house. This salad is a great way to get your veggies and good fats (avocado & olive oil). It is easy to fix and because it is served cold, it makes a great option for lunch during the week. It pairs nicely with any large piece of meat!
Ingredients
12-16 oz of Heirloom tomoatoes
4-6 small Persian cucumbers
1 avocado
1 tablespoon Olive Oil
1 tablespoon Basalmic vinegar
Salt & Pepper
Preparation
First off, you can make this salad any size you want. Just adjust your desired amount of tomatoes, cucumbers, you get the idea.
Chop up the tomatoes, cucumbers, and avocado. Place in a bowl and drizzle the extra virgin olive oil and balsamic vinegar to your liking. If you are using Heirloom tomatoes, we half or quarter the larger ones and throw the smaller ones right in the bowl. The measurements listed above are just a guideline. Use more or less, according to your taste. We add a generous pinch of salt and pepper. You can add fresh chopped basil or feta cheese chunks too if you like, but most of the time we prep and serve just like this.
It doesn’t look pretty if you try to keep it due to the basalmic and avocado, so we usually prep it right before I eat it. You could always use a lighter-colored vinegar, and then it’ll stay pretty longer.
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