Ensalada de pepino, tomate y aguacate (¡fácil!)

Ingredientes

• 1 English cucumber (hothouse)
• 4-5 roma tomatoes
• 1/3 cup red onion
• 2 large ripe avocados (not overly soft)
• 1/3 cup fresh cilantro (or parsley, basil, dill, etc.)
• 3 Tbsp. fresh lemon juice
• 1/4 tsp. salt

Preparación

1. 1

   Slice cucumber into half moons (or smaller), chop tomatoes, and thinly slice the red onion.

2. 2

   Peel avocados and remove the pits. Dice into medium chunks.

3. 3

   Roughly chop cilantro, large stems removed.

4. 4

   Place all ingredients in a large mixing bowl. Add lemon juice and salt (use more or less to taste). Gently toss with a spatula to combine.

5. 5

   Let it sit for about 10-15 minutes so the flavors blend and enhance before serving. You can also cover and refrigerate until ready to eat. (It's best served the same day otherwise the avocados tend to get a little mushy. I usually finish the batch within 2 days.)