My brother made this salad for me and I was in love with it at first bite. It is very fresh tasting and incorporates some of my favorite foods – tomatoes and cucumbers! My cousins would always remind me that I loved eating cukes so much when I was little that I would run up to my Aunt Betty when visiting asking for cu-boppers before I even said hello!
I can see Libby, Mel, and Nikki heading down to the Black Ridge Cove beach to have this salad with a bold burgundy wine. Actually, I need to pull that scene out of my head and use it in one of the books!
Ingredients: Cup of each: Cherry or grape tomatoes(halved), Avocado(cubed), Seedless cucumber(sliced and quartered), 1/2 cup of each: Feta cheese(crumbled), Optional: Red onions; Pinch of dill and Balsamic vinaigrette to taste.
How much of each ingredient really depends on how big you want the salad. Something to keep in mind when planning the size of the salad, one of the ingredients is avocado which browns quickly after it has been cut. Therefore, this salad will not keep past a day after it has been made.
Make up to 8 hours before your picnic and stir before serving.
Enjoy!
Sue White
The salad looks delicious
Karen
between the cucumbers and the onions – this salad would kill my digestion. I guess that is why I stick to broccoli salad with carrots and raisins.
MJ
There is an ingredient in the salad in the picture that was not in the written details unless I am being more blind than usual – there are leafy bits that look as if they could be a type of parsley, cilantro or chopped celery leaves, but nothing like that is mentioned. Did I miss something?
AnaB
Hi MJ, I did have parsley in mine, but the recipe didn’t call for it 😉