Foolproof Avocado Salad

Feel free to use chopped romaine or bibb or red leaf lettuce instead of arugula

This is a recipe I clipped from an old issue of Cooking Light and adapted to suit my family's love affair with avocados. The recipe is very forgiving. You can add additional avocado or eliminate the cucumbers and tomatoes. My version serves 6.

Ingredients

• 4 tablespoons chopped red onion
• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large diced peeled ripe avocado
• 8 cups chopped romaine or red leaf lettuce, or baby arugula
• 2 small Persian cucumbers, organic, chopped
• Handful yellow or red cherry tomatoes, sliced in half

How to make it

• Mix the red onion, lime juice, olive oil, avocado, salt, and pepper in a small bowl
• Toss the lettuce, cucumbers, and tomatoes in a large salad bowl
• Just before ready to serve, add the avocado mixture to the salad and toss gently