Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime

Ingredients

• 6 medium tomatoes, diced into bite-sized pieces
• 2 medium cucumbers, diced into bite-sized pieces
• 1 or 2 avocados, diced into bite-sized pieces
• 1 T fresh squeezed lime juice
• Vege-Sal or salt to taste, for seasoning avocado
• 1 cup chopped cilantro
• 2 T fresh squeezed lime juice
• 1 T best quality extra virgin olive oil
• 1/4 tsp. Spike seasoning
• Salt to taste

Directions

1. Dice the tomatoes and set them in a colander in the sink so some of their juices can drain for a few minutes.
2. In a small bowl, whisk the 2 T lime juice with the olive oil, Spike seasoning, and Vege-Sal until the dressing comes together.
3. Peel the avocado(s), then cut into 1/2 inch pieces.
4. Transfer the avocado pieces to a plastic or glass bowl and gently coat them with 1 T lime juice.
5. Add salt generously.
6. Cut the cucumbers into bite-sized pieces, removing thin strips of peel first if the skin is thick. Fresh garden cucumbers can stay unpeeled.
7. Roughly chop the cilantro.
8. Add the avocado(s), drained tomatoes, and cucumbers to a bowl, then fold in the dressing carefully so the avocado stays mostly intact.
9. Mix in the chopped cilantro, then serve right away.
10. This salad is best eaten immediately, so make only as much as you plan to serve.