Las Vegas is hot (cue the jokes about the dry heat…..). Seriously though, for three months you don’t want to eat anything warm. That is just one reason I am thrilled to include this dish as a regular at our table this summer.
I’m a little surprised at myself at having gone this long without something like this in my arsenal. It has everything we love and it’s so simple and delightful that it pretty much goes with anything. Tonight we paired this with chicken. Next week it will be tacos and maybe after that some BBQ. Thanks to my sister in law, this will now be a regular side dish in our house.
You’ll notice that the recipe calls for 2-3 avocados. You really cannot have too much. I actually used 2 1/2 in the picture above but that’s only because I had a half of one that needed to be used up. I would have easily cut up another whole one if I had it. After all, I never met an avocado I didn’t like.
- 2-3 Avocados, diced
- 1 cup quartered cherry tomatoes
- 1/2 cup finely diced red onion
- 1 cup chopped (seeds and skin removed) cucumber
- 1/3 cup Italian dressing of choice
- Toss everything together lightly. Serve immediately.