Cucumber, Tomato and Avocado Salad With Lemon Basil Vinaigrette
Serves 4. Recipe is by Teresa B. Day.
1 cup grape or cherry tomatoes
1 large cucumber
3 tablespoons olive oil
1 tablespoon Steen’s Cane Syrup vinegar (or white wine vinegar)
1 teaspoon sea salt
1 teaspoon black pepper
1 lemon’s juice
3-4 leaves fresh lemon basil or 1 teaspoon dried
Cut the tomatoes in half and place in a medium bowl. Peel and chop the cucumber in small chunks. Chop the avocado into small chunks. In a small bowl, whisk together oil, vinegar, salt, pepper, lemon juice and basil. Pour over the vegetables and toss to coat. Serve immediately.