Recipe: The Ultimate Late Summer Salad
This salad combines some of the best things about summer — crunchy cucumbers and juicy tomatoes — with creamy avocado and fresh herbs. The all-raw ingredients are bursting with flavor and provide a nice mix of nutrients: vitamins K, E and C, beta-carotene, lycopene, lutein and potassium.
And, as a bonus, nearly all of the calories in this low-glycemic dish come from healthy fat.
Makes about 8 one-half c. servings.
2 small cucumbers, peeled and cubed
2 ripe tomatoes, cubed
1 large avocado, cubed
1 tsp. lemon juice
1/4 c. extra virgin olive oil
1 T. red wine vinegar
1 T. fresh herbs such as basil and parsley
¼ tsp. salt, pepper to taste
- Cube tomatoes and cucumbers and place in bowl.
- Cube avocado and toss with lemon juice to prevent browning. Mix with tomato and cucumber.
- Whisk dressing ingredients, pour over veggies and toss lightly. Serve immediately or chill first. Serve with chunks of rustic bread.
Nutritional Information (per serving): 103 calories, 1 g protein, 4.4 g carb, 9.6 g fat (1.3 g sat fat), 300 g sodium, 2.1 g fiber.