Ingredients
– 2 ripe avocados
– 1 large cucumber
– 1 cup cherry tomatoes, halved
– 1/4 red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– 2 tablespoons olive oil
– Salt and pepper, to taste
Equipment Needed
– Cutting board
– Sharp knife
– Mixing bowl
– Spoon for mixing
– Measuring spoons
Step-by-Step Instructions
First, start by prepping all your ingredients. I find that the fresher the produce, the better the salad turns out. Begin by cutting the cucumbers into bite-sized pieces—don’t worry about being too precise; salads are meant to be a little rustic! Next, I slice the avocados in half, remove the pit, and scoop out the flesh. I like to cut the avocado into cubes right in the skin and then gently scoop it out for ease. It’s a nifty little trick that saves time and keeps mess to a minimum. (See the next page below to continue steps…)