I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market.
2 1/2 cups cucumber, diced
2 small ripe avocados, peeled, pitted and diced
1 1/2 cups Heirloom cherry tomatoes, sliced
1/2 cup fresh mint leaves, minced
1/4 cup red onion, diced
2 tablespoons olive oil
2 tablespoons raw apple cider vinegar
1 tablespoon fresh-squeezed lemon juice
1 teaspoon raw light agave
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1. In small bowl whisk, olive oil, apple cider vinegar, lemon juice, agave, salt, and black pepper until oil is totally mixed into vinegar and lemon juice.
1. In medium mixing bowl add cucumber, avocado, tomatoes, mint, and onion. Pour dressing over salad and toss lightly to coat. Serve immediately.