Tomorrow is the 4th of July and have I got a salad for you! This one checks all the boxes for me; it’s fast, minimal ingredients, multiple applications and it’s YUMMY. Last night I needed something fresh and easy to go with grilled halibut. I didn’t feel like running to the grocery store so I had to use what I had on hand. . . little grape tomatoes, a couple ripe avocados and an English cucumber. My thought was to create a Mediterranean alternative to a potato salad – something a little creamy with herbs and lime. Well, here’s what I came up with. It was so yummy, we ate it before a I had a chance to take a picture. Luckily, there was was a little bowl of leftovers which I photographed today – and then promptly gobbled down with some toasted garlic naan. MmmMmm good.
BONUS – it’s Vegan, shhhh don’t tell.
Fast and easy, this salad is delicious with grilled fish or shrimp.
*Important* After you cube the avocados, there will be some avocado goodness left in the skins. Scrape it out with a spoon and add it to your dressing ingredients. If you were super amazing at cubing your avocado and your skins are clean, just add a few cubes of avocado to your dressing ingredients. The avocado gives the dressing a creamy texture without using any egg or mayo.
Place the prepared salad ingredients in a bowl.
As an afterthought, I think I should sprinkle some roasted pepitas on top for a little crunch. I also think this would be delish served over toast and topped with some arugula – and pepitas of course, because they are delicious. Enjoy this quick and easy summer salad and let me know what additions or changes you come up with. Also, tell me what you think of the ‘WP Recipe Maker’ format I’ve tried for this post. Was it easy to read? print?
PLEASE HAVE A SAFE AND FABULOUSLY FUN 4th of July.