Every time I make this recipe I think of Olaf off of the hit Disney movie of the season, Frozen. Okay I know we are all sick of hearing people sing “Let it go, let it go.” And don’t get me wrong, I am in the same boat. Those are the only words in the entire song my three year old knows, so that is what she sings, over and over and over. She even has my 16 month old singing it, as good as she can. Cute but its time to move on.
Move onto Olaf singing, “In summer….. sometimes I like to close my eyes, and imagine what it’d be like when summer does come.” I have to admit Olaf, I am feeling the same way right about now. We are approaching May here and it still feels like we are stuck in March. This really has been the longest.winter.ever! So I’m determined to trick my taste buds into thinking summer is coming.
I’m just craving fresh veggies form local farmers markets and watermelon. O sweet watermelon, I can’t get enough of you. So for a recent BBQ we were invited to I thought I would whip up this summery, cucumber, tomato and avocado salad. It is fresh, quick, tasty and did I mention so easy to prepare. Plus it is loaded with healthy fats, something many of us are lacking in our diets.
It tastes very similar to the traditional cold potluck pasta salad, the one with italian seasonings and tri-color pasta. Only this is more veggies and healthy fats, minus the pasta, with all the same great flavors. Is that like a triple bonus?
Make it for a potluck or just to take for lunch. No matter what you can be sure none will go to waste.
Just a side note, the avocados will brown as a reaction to oxygen. When they do this, they have not gone bad, it is the same process (oxidation) that happens to apples when sliced and left to sit out. To get around the nasty color, which isn’t very appetizing at a potluck, just bring the avocado and slice it right before serving, that way everything is nice and green and not questionable. People will thank you!
If you are prepping it to take in your lunch. Place everything together except the avocados and add those in the morning or when you are ready to eat it.
- 3 cucumbers, peeled, sliced and halved
- 1 (2 cups) pint cherry tomatoes, sliced
- 2 avocados, cubed
- ¼-1/3 cup Parmesan cheese (optional)
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp dried oregano
- 2 tsp dried basil leaf
- Salt & Pepper, to taste
- Wash veggies. Peel and slice cucumber and slice tomatoes.
- Place in a large bowl and sprinkle with parmesan cheese (optional).
- In a separate small bowl, add olive oil, balsamic vinegar, oregano, basil and salt and pepper. Mix well.
- Pour dressing over veggies and mix.
- Place in the refrigerator until ready to serve.
- Add avocados before serving.