Ingredients:

  • 1 large ripe avocado, halved, pitted, and diced (approx. 200g)
  • 1 pint cherry tomatoes, halved or quartered if large (approx. 300g)
  • 1 English cucumber, halved lengthwise, seeded, and sliced (approx. 300g)
  • ¼ red onion, thinly sliced (approx. 50g)
  • ¼ cup fresh basil leaves, roughly chopped (approx. 15g)
  • 2 tablespoons fresh lemon juice (approx. 30ml)
  • 2 tablespoons extra virgin olive oil (approx. 30ml)
  • 1 teaspoon honey or maple syrup (approx. 5ml)
  • ½ teaspoon Dijon mustard (approx. 2.5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Dice the avocado, halve or quarter the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Chop the fresh basil.
  2. In a small bowl (or jar), whisk together the lemon juice, olive oil, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste. Give it a good shake if you're using a jar.
  3. In a large mixing bowl, gently combine the diced avocado, tomatoes, cucumber, red onion, and basil.
  4. Pour the vinaigrette over the salad and toss gently to coat. Be careful not to mash the avocado!
  5. For the best flavor, cover and refrigerate for at least 15 minutes before serving. This allows the flavors to meld. Taste and adjust seasoning before serving if needed.