Instructions
In a small bowl whisk together the champagne vinegar, lemon juice, honey, garlic powder, and olive oil. Add the fresh basil and parsley and whisk again.
In a large bowl, combine the avocados, English cucumber, cherry tomatoes, and red onion.
Drizzle with the lemon honey vinaigrette and gently toss. Season with salt and pepper to taste. For best results, serve promptly.
Notes
You can substitute apple cider vinegar, red wine vinegar, or white wine vinegar for the champagne vinegar.
Because you must gently toss this salad, the avocado should be fairly firm yet ripe. See notes below on picking ripe avocados.
Use any sun-ripened tomatoes. Fresh garden tomatoes are the best, but when not available, cherry and grape tomatoes are a flavorful choice.
If you are new to choosing ripe avocados, pick up a few extra ones just in case you have chosen one or two that are over-ripe.
You can substitute lime juice for lemon juice.
Experiment with different herbs like cilantro, dill, chives, or mint.
Try different veggies like radishes, carrots, beets, corn, bell peppers, or arugula.
This salad should be served promptly. Even with lemon juice, the avocado will begin to brown and break down after several hours. I have kept leftovers in the fridge for about 24 hours with some success.
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 271kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 13mg | Potassium: 721mg | Fiber: 8g | Sugar: 5g | Vitamin A: 846IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 1mg
