Mexican Avocado Salad
Ingredients:
- 150g red cherry tomatoes, halved
- 150g yellow cherry tomatoes, halved
- 3-4 mini cucumbers, chopped into half circles
- ½ medium red onion, finely diced
- 2 avocados, diced
- ½ cup (about 15g) fresh cilantro, minced
- 30ml balsamic vinegar
- 30ml extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions:
- Combine the red and yellow tomatoes, cucumber, red onion, avocado, and cilantro in a medium mixing bowl.
- Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
- Gently toss everything together until well mixed. Serve immediately.