Chopped Mixed Tomato + Crisp Cucumber Salad with Lemony Dill
Ingredients
- 3 cups mixed cherry tomatoes and/or grape tomatoes, halved
- 3 large, crisp English cucumbers, partially peeled and chopped into moons
- 2 ripe avocados, chopped
- 1 red onion, chopped
- 2 cups chickpeas, garbanzo beans rinsed and drained if using canned
Lemony Dill Dressing:
- 3 fresh lemons, juiced, divided
- 2-3 fresh garlic cloves, minced
- a good handful of chopped fresh dill, 4-5 Tablespoons chopped or to taste
- 2 Tbsps high quality extra virgin olive oil
- sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
Instructions
- Sprinkle tiny pinch of sea salt over the top of your chopped tomatoes, set aside.
- Squeeze 1 Tablespoon of your fresh lemon over top of your chopped avocado, set aside.
- In a small glass bowl, whisk all dressing ingredients until well combined.
- Add all of your chopped salad ingredients to a large serving bowl.
- Pour lemony dressing over the top, then very gently toss to combine and coat your salad.
- Adjust sea salt and pepper if necessary.
- Serve immediately, or store, covered in your fridge for up to 2 days.
- Best eaten within a few hours!
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