This wonderful light spring salad is an excellent lunch in itself, or delicious accompaniment to grilled fish or chicken.
I love the month of march when the prices of avocado plummets and they can often be found at farmers markets or local grocery stores for as little as three for a dollar! It doesn’t matter which type of avocado you choose for the recipe, so long as it has properly ripened first. We prefer Hass avocados as they are in season year round, they have a slight nutty taste and an almond butter texture. Choquette avocados are wonderful too, they come into season in early October but since they run an average of 2 pounds apiece in weight, you’d only need 1 for the recipe below!
Healthy and loaded with flavor, this is a simple throw together salad that takes just a few minutes. If you’d prefer to prepare this avocado salad ahead of time, cut the avocado, and place it in a separate container, add it just prior to serving.
2 avocados, pitted and diced
1 cucumber, sliced
3 roma tomatoes, diced
¼ cup red onion, thinly sliced
1 cup arugula leaves, shredded
2 Tbs olive oil
2 Tbs lemon juice
1/2 tsp Italian Seasoning Blend
Dash salt and pepper
¼ cup feta cheese or Sunflower seeds (or both)
Combine the avocado, cucumber, tomatoes, red onion and arugula in a large bowl. Gently toss to mix.
In a small bowl whisk the olive oil, Italian seasoning and lemon juice. Pour over the veggies, season very lightly with salt and pepper, toss gently to mix.
Serve with crumbled feta cheese and a sprinkle of sunflower seeds, if desired.