This salad reminds me of summer. It has so many flavors and yet, it’s super easy to make. I love to make this salad as a side dish and usually to compliment a fish (Chilean Sea Bass is my favorite combo with this). I will often make too much so I can have it for lunch the next day.
½ cup cherry tomatoes cut in halves
½ cucumber cut into quarters
½ cup basil cut into small pieces (remove the stem)
⅛ cup parsley, chopped
1 clove of garlic, minced
⅓ red onion diced
1 avocado
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
pink himalayan salt and pepper to taste
1
Combine all ingredients into a bowl
2
serves 2
Ingredients
½ cup cherry tomatoes cut in halves
½ cucumber cut into quarters
½ cup basil cut into small pieces (remove the stem)
⅛ cup parsley, chopped
1 clove of garlic, minced
⅓ red onion diced
1 avocado
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
pink himalayan salt and pepper to taste
Directions
1
Combine all ingredients into a bowl
2
serves 2