Yay for easy, pretty salads that taste as good as they look.
This is the kind of dish that is all about the ingredients, so they really do have to be as good as you can get – and right now we’re heading into prime farmer’s market season…so: get them now. And then get them again next week. And then get them over and over until fall rolls around and you can no longer get them.
I probably make this salad with 90% off my spring and summertime meals; it’s that good. (And it takes thirty seconds to make, which is nice, too.)
Heirloom Tomato, Cucumber & Avocado Salad
Cut up two heirloom tomatoes, 1/2 of an unpeeled English cucumber, and one avocado. Toss together with the juice of 1/2 lemon, a few tablespoons of best-quality olive oil, and a sprinkling of Maldon sea salt.
