Cucumber-Tomato-Avocado Salad

I made this salad for Nicole when she was visiting and served it with a spinach salad and shrimp with peppers. The pictures are from the version Nicole made for herself last night (she totally didn't use red onion though :-P ), which she paired with garlic fried tempeh and Kashi pilaf. A good versatile dish.



Ingredients:

• 2 plum tomatoes, diced or about 1/2 cup of halved grape tomatoes
  
• 1/4 cup diced red onion, finely diced
• 1/2 an English cucumber, diced
• 1 ripe avocado, diced
• 2 tablespoon olive oil
• 1 teaspoon white vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon lemon juice
  
• 1 clove of garlic, chopped

seasonings:

• basil
• oregano
• thyme
• salt
• black pepper

In an appropriately sized bowl, mix the two vinegars, lemon juice, garlic, and herbs (fresh would be best, but whatever). Add olive oil, onions, tomatoes, and cucumbers to the bowl; mix well. Add the avocado, mix gently, and salt and pepper to taste. This is delicious served over mixed greens and toasted Italian bread. Fresh mozzarella would be a good addition.