These days, dinner inspiration has been coming straight from our garden. Before I start cooking, I head out to see what’s fresh. Today, it was cucumbers and a few cherry tomatoes. These just-picked ingredients seemed like the perfect compliment to the avocado sitting on my counter. Add some onions from the market and fresh dill, and there you have it –– a fresh and simple cucumber salad, ready in minutes.
Cucumber Avocado Salad
serves four as a side
2 small cucumbers, peeled
1 small red onion, peeled, cored, and minced
2 tablespoons yogurt
2 tablespoons olive oil
1 tablespoon fresh squeezed lime juice
1/2 teaspoon honey
1/4 teaspoon sea salt
1 firm avocado, peeled and sliced thin
1/2 cup cherry tomatoes, halved
1 tablespoon fresh dill, minced
fresh ground pepper to taste
Halve the cucumbers, use a spoon to scoop out the seeds, and slice into thin half moons.
Toss the cucumbers and red onion together.
In a small bowl, whisk together the yogurt, olive oil, lime juice, honey, and sea salt.
Pour most of the dressing over the cukes and onions. Set aside until ready to serve.
Just before serving, carefully add the avocados and the cherry tomatoes, turning ingredients with your fingers to coat with dressing. Finish with another drizzle of dressing if needed, the dill, and a few twists of black pepper.