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End of Summer Salad

As the temperatures gently creep lower I tend to linger over the fresh, seasonal summer produce at the markets. I know some of it, although sadder looking, will be around pretty much year round. Some will have faded colors or less flavor. Others will just get more expensive. I look forward to the squash and root vegetables that are already becoming more prevalent, but I currently plan on cherishing the last of the bright tomatoes, abundant cucumber and perfect avocados that have become a habit over the past few months. Here is a wonderful, simple, soft salad that fully appreciates some of the summer fruits that we often call vegetables. Enjoy!

End of Summer Salad

4 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
1 small bunch basil leaves, finely chopped
1 tsp sea salt
1 tsp ground black pepper
½ lime, juiced with pulp
2 ripe Hass avocados, peeled and coarsely chopped
3 roma tomatoes, cut into about 20 pieces each
½ large cucumber, peeled and coarsely chopped

In a small bowl combine the first six ingredients. Set aside. In a large bowl combine the avocado, tomato and cucumber. Add dressing and stir gently, trying not to smash tomatoes or avocado too much. Chill covered for about an hour before serving.

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