Ingredients:

  • 2 large English cucumbers (approx. 600g), halved and sliced into 1/2-inch half-moons
  • 1 pint (300g) cherry tomatoes, halved
  • 2 large ripe Hass avocados (approx. 400g flesh), cubed into 1-inch pieces
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Prepare the vegetables by slicing the cucumbers into half-moons, halving the cherry tomatoes, and thinly slivering the red onion. Place them in a large non-reactive mixing bowl.
  2. In a small jar or whisking bowl, combine the lemon juice, extra-virgin olive oil, minced garlic, salt, pepper, and dried oregano. Whisk or shake vigorously until the dressing is fully emulsified and opaque.
  3. Add the cubed avocado and chopped cilantro to the bowl with the vegetables.
  4. Drizzle the emulsified lemon dressing over the salad. Using a silicone spatula, gently fold the ingredients together until evenly coated, being careful not to mash the avocado.
  5. Serve immediately to ensure maximum crispness and to prevent the avocado from softening.