I love following food blogs. They are what fill my email inbox. Each morning as I go through my emails these blog recipes inspire me. When I saw this recipe from Natasha’s Kitchen I knew it would be the perfect side salad to make for dinner. I already had a ripe avocado, tomato and cilantro leftover from Cinco De Mayo that needed to be used up. This salad is drizzled with lemon and olive oil, it’s so light and refreshing. I know I’ll be making it all summer long.
I just made enough for two and added what I had so check here
, Natasha’s Kitchen
for the full recipe.
- red onion slice
- extra virgin olive oil (equal parts EVOO and lemon juice about 1 T each for two servings)
- fresh lemon juice
- cilantro, chopped
- black pepper
Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a bowl.
Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with salt and black pepper.