This is my go-to recipe for our own quick dinners or dinner parties. I don't really have a name for it. I just refer to it as my "tomato and salad". First, salad doesn't need greens to be a salad, so toss those to the side. Admit it, they sometimes get in the way of the good stuff. Chop approximately:
1 avocado
1/2 sweet onion
2-3 tomatos
2 seedless cucumbers
1/3 bunch fresh cilantro
1-2 fresh garlic cloves
Pour some olive oil and a bit of balsamic vinegar (or lime juice) over the veggies. Sprinkle some sea salt and grind some fresh black pepper. Stir it all up. Toss in a bit of vegan cheese if desired, or sprinkle a tablespoon or so of nutritional yeast. Don't plan on leftovers. The avocado doesn't tend to last long and the vinegar or citric juice cooks the tomatoes. Prepare fresh, serve promptly. Serves 2-4 people, depending on whether you're using this as an entree or side dish.
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