once upon a chef

Summer Avocado Salad


– ¼ cup unseasoned rice vinegar – ¼ cup vegetable oil – 2 tablespoons water – 1 teaspoon salt – ¼ teaspoon freshly ground black pepper – 1 tablespoon sugar – 1 clove garlic, minced – 1 English cucumber, seeded and diced – 1 yellow bell pepper, seeded and diced – 1 pint cherry or grape tomatoes, halved – ¼ cup finely chopped fresh basil (or a combination of basil and mint) – 3 tablespoons fresh chopped chives – 2 large avocados, halved, pitted, and diced

A good salad has lots of contrasting colors, textures, and flavors. This avocado salad has it ALL: buttery chunks of avocado, juicy cherry tomatoes, crisp yellow bell peppers, crunchy cucumbers, fresh herbs, and a tangy vinaigrette. If you have time, let the salad sit for at least 20 minutes before adding the avocados. This process draws out the juices from the vegetables, especially the cucumbers and tomatoes, and flavors the vinaigrette. .

Step #1

In a large bowl, whisk the vinegar, oil, water, salt, pepper, sugar, and garlic.

Step #2

Add the cucumber, pepper, tomatoes, basil, and chives. Refrigerate until ready to serve (up to 3 hours ahead).

Step #3

Right before serving, add the avocados to the salad.

Step #4

Gently fold in the avocados, being careful not to mash them.

Step #1

Taste and adjust seasoning, if necessary, and serve.