Lewis County Recipes: Cucumber Avocado Salad

By now, your garden is exploding with vegetables, and you're probably sharing the bounty with neighbors.

Michelle Purdon, friend and fellow Mississippian, shared her favorite use of garden vegetables, and says she and her husband serve this dish at least twice a week. Thanks for sending this in, Michelle.

This recipe will help use up a few of the vegetables still sitting on your counter... not to mention, it's delicious, quick and makes an outstanding presentation for brunch with friends, or just a quick meal on the go.

Ingredients:

1 (or two) English cucumbers
1 medium red onion
1/2 cup of diced cilantro
1 avocado
3-4 Roma tomatoes
1-2 cloves of garlic, chopped

Instructions:

Chop vegetables and put in a bowl. Mix the juice of one lemon, chopped garlic, and 4-5 TBS of extra virgin olive oil. Gently toss the dressing into the salad. Salt and pepper to taste.

This salad is best refrigerated for one hour before serving, but can be eaten right away.