Summer Salad

8     15 minutes    

You know you’re more than 80% through with a barbecue book when you hit a second salad recipe! Seriously, I’ve been trying to stick to a Keto diet lately and I love this salad. Plus, barbecue and keto dieting go great together. The hardest part about this salad is timing the avocado for ripeness!

4 Roma tomatoes, cut into wedges

1 cucumber, cut into 1-inch cubes

1 red onion, coarsely chopped

4 tablespoons chopped fresh cilantro

2 cloves garlic, minced

2 tablespoons lime juice, divided

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 ripe avocados

1. In a large bowl, add tomato, cucumber, onion, cilantro, garlic, 1 tablespoon lime juice, olive oil, salt, and pepper.
2. Stir to coat and refrigerate for at least 1 hour to chill.
3. Just before serving, cut avocados into wedges and sprinkle with the remaining lime juice.
4. Gently fold avocados into the salad and serve immediately.

Looking for the ripest avocados at the grocery store? This is one time when paying more in the “organic section” may be worth it. With avocado, ripeness timing is everything.