Ingredients:

  • 1 large English Cucumber (or 3 Persian cucumbers)
  • 1 pint Grape or Cherry Tomatoes
  • 1/4 cup finely diced Red Onion
  • 2 large Ripe Avocados
  • 1/4 cup packed Fresh Dill, chopped
  • 1/4 cup packed Fresh Flat-Leaf Parsley, chopped
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 3 tablespoons Fresh Lemon Juice
  • 1 small clove Garlic, finely minced or grated
  • 1/2 teaspoon Sea Salt, or to taste
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 1/4 teaspoon Dried Oregano (optional)

Instructions:

  1. Dice the cucumber into 1 cm (1/2 inch) cubes. If using a standard English cucumber, slice it lengthwise and use a spoon to scoop out the watery seeds before dicing. Halve or quarter the tomatoes. Place the diced cucumber, tomatoes, and the finely diced red onion into the large mixing bowl.
  2. In the medium bowl, combine the olive oil, fresh lemon juice, minced garlic, sea salt, pepper, and optional oregano. Whisk vigorously until the mixture is fully emulsified and slightly cloudy (about 30 seconds). Taste and adjust seasoning—it should be vibrant and slightly punchy.
  3. Pour three-quarters (3/4) of the dressing over the cucumber, tomato, and onion mixture. Toss gently to coat. This allows the harder vegetables to absorb the flavour while you prepare the soft herbs and avocado.
  4. Carefully chop the fresh dill and parsley. Just before serving, dice the ripe avocados. Add the chopped herbs and the diced avocado to the bowl.
  5. Drizzle the remaining dressing (if needed). Using a soft rubber spatula or two large spoons, gently fold the salad until everything is lightly coated, taking care not to mash the delicate avocado pieces. Taste one last time. Adjust salt and pepper if necessary. Serve immediately.