Fresh Garden Avocado Salad: A Burst of Summer Flavors

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Embrace the vibrant flavors of summer with this Fresh Garden Avocado Salad, a refreshing and colorful dish that celebrates the best of seasonal produce. Combining the creaminess of ripe avocado with the crispness of cucumbers, the sweetness of juicy tomatoes, and the zing of red onion, this salad is both light and satisfying. A fragrant basil touch and a tangy homemade dressing tie all the ingredients together, making this salad a perfect side dish for any meal or a light, healthy lunch on its own.

Ingredients

For the Salad:

  • 4 medium-sized fresh, ripe tomatoes
  • 4 baby cucumbers, fresh and firm
  • 1 ripe Hass avocado, slightly soft
  • 1/2 of a medium red onion, peeled and chopped
  • 1/2 bunch of fresh basil, washed, dried, and minced
  • 1 pinch granulated sugar

For the Dressing:

  • 6 tablespoons of high-quality extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon granulated sugar
  • 1 garlic clove, pressed
  • 1 teaspoon dried oregano
  • 1 pinch freshly ground black pepper

Instructions

  1. Prepare the Vegetables: Start by washing the tomatoes and cucumbers thoroughly. Cut the tomatoes into wedges or bite-sized pieces, depending on your preference. Slice the baby cucumbers into thin rounds. Halve the avocado, remove the pit, and dice the flesh into chunks.
  2. Add the Onion and Basil: Dice the red onion finely and add it to the bowl. Rinse and dry the fresh basil leaves, then chop them finely. Sprinkle the basil over the salad mixture, along with a pinch of granulated sugar to enhance the natural sweetness of the vegetables.
  3. Make the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, kosher salt, and granulated sugar. Add the pressed garlic, dried oregano, and freshly ground black pepper. Whisk or shake the dressing until all the ingredients are well combined and emulsified.
  4. Dress the Salad: Pour the dressing over the salad, gently tossing the ingredients to ensure everything is evenly coated. Be careful not to mash the avocado while mixing.
  5. Chill and Serve: For the best flavor, allow the salad to chill in the refrigerator for about 15-20 minutes before serving. This allows the dressing to meld with the vegetables, enhancing the overall taste. Serve cold as a refreshing side dish or light entrée.

Conclusion

This Fresh Garden Avocado Salad is a delightful way to enjoy the simple pleasures of ripe, seasonal vegetables. The combination of creamy avocado, crisp cucumbers, and sweet tomatoes, all dressed in a tangy olive oil and vinegar dressing, creates a dish that’s both nourishing and delicious. Perfect for picnics, barbecues, or as a refreshing break from heavier meals, this salad is sure to become a staple in your summer recipe rotation. Not only is it quick and easy to prepare, but it also brings a burst of freshness to your table that’s hard to resist.

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