Cucumbers, Tomatoes, Onions, Avocado and Balsamic Salad (WFPBNO)

I love this salad. I always have Persian cucumbers and tomatoes in the kitchen. This is best eaten fresh, especially with the avocado which will look terrible the next day. This will make 2 large salads. I added the olives to the prepared salad for extra zing. If you want to use this as a salad topping be sure to have some lettuce on hand.  We did have some leftover and served it as a side dish with a BBQ Jackfruit sandwich.

• 2 small Persian cucumbers
• 1 cup diced tomato or halved cherry tomatoes
• 1/4 cup thinly sliced scallions or sweet onion
• 1 avocado
• 1 tablespoon balsamic vinegar
• 6-8 halved Kalamata olives (optional)
• coarse salt and fresh black pepper

To a medium sized bowl add cucumbers that have been sliced into 1/4 inch thick slices, tomatoes and remainder of the ingredients. Gently toss to mix it all up.

Toss torn romaine lettuce into a bowl.

Top with salad mixture.

You can also serve as a side dish.

Enjoy!