Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Red Wine Vinegar
  • 1 small clove Garlic, finely minced
  • 1 Tbsp Fresh Dill, chopped
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, sliced or diced
  • 1/4 medium Red Onion, very finely sliced
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 2 medium Ripe Avocados, diced

Instructions:

  1. Prepare the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, red wine vinegar (if using), minced garlic, dill, salt, and pepper. Whisk vigorously until thoroughly emulsified. Taste and adjust seasoning as necessary.
  2. Prep the Salad Base: Dice the cucumber into uniform slices or chunks, halve the tomatoes, finely slice the red onion, and roughly chop the parsley. In a large mixing bowl, combine the tomatoes, cucumber, red onion, and parsley.
  3. Dress the Vegetables: Pour three-quarters (3/4) of the prepared lemon dressing over the cucumber and tomato mixture. Toss gently but thoroughly to ensure all surfaces are coated. This allows the crisp vegetables to marinate slightly.
  4. Add the Avocado and Finish: Just before serving, peel and dice the 2 medium avocados. Add the avocado chunks to the bowl. Drizzle the remaining dressing over the avocado. Using a large spatula, gently fold the salad two or three times to distribute the avocado without crushing it.
  5. Serve: Transfer the salad to a serving dish. Check the seasoning one final time. If needed, sprinkle with a tiny pinch of sea salt flakes right before presenting. Serve immediately.