2tablespoonsfresh herbschopped (we like chives, parsley and basil)
For the dressing:
3tablespoonswhite balsamic vinegar
¼cupextra virgin olive oil
½tablespoonwhole grain Dijon mustard
¼teaspoondried garlic powder
salt and pepperto taste
Add all salad ingredients to a large serving bowl. Place all dressing ingredients in a small jar with a tight-fitting lid. Shake well.
Pour as much dressing over the salad as you like and gently toss. We are a more is more family when it comes to dressing, so we usually use all of it, but if you want your salad only lightly dressed, you can keep leftover dressing in the fridge for up to 3 days.
Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.
Pick an avocado that’s ripe, but still somewhat firm. You don’t want to make guacamole, the avocado pieces should stay intact in the salad.
Slice the vegetables into pieces one can comfortably eat. Makes for a more pleasant salad experience 😉
You can cut the cucumber, herbs and tomatoes up to a day ahead. Place them in an airtight container, cover with a paper towel and then seal with the lid. Keep in the fridge. I do not recommend slicing the onion or avocado ahead of time. The onion will turn your fridge quite smelly, and the avocado turns brown.