Not-so-Dumb Salad with Cucumber, Tomato, Avocado, and Balsamic Vinegar
3 small Persian cucumbers or garden cucumbers
1 cup diced tomato or cherry tomatoes
1/4 cup thinly diagonally sliced green onion or thinly sliced sweet onion
2 tsp. fresh lemon juice
about 1 T good-quality balsamic vinegar
sea salt and fresh ground black pepper to taste
Cut cucumbers in half lengthwise, then slice into half-moon slices. Dice tomatoes or cut cherry tomatoes in half to make one cup. Diagonally slice green onion or slice onion to make 1/4 cup, or more if you like onion. Peel and cut up the avocado into small cubes. Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together. Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again. Season to taste with your favorite sea salt and plenty of fresh-ground black pepper. If you’re making more salad than is going to be eaten right away you can toss the avocado with a few teaspoons of fresh lemon juice so they don’t turn brown, but this is best freshly made. If you like it as much as I did, you probably won’t have leftovers no matter how much you make!.