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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!