The “official” first day of summer may not be until June 21st but as far as we’re concerned Memorial Day marks the un-official start of summer. And summer means it’s BBQ season! Who doesn’t love the convenience of cooking on the grill? Less prep, less clean-up, and no stove or oven heating up the kitchen. Seriously… what’s not to love?
When you’re cooking on the grill a quick, easy, no-cook salad is the perfect thing to complete your meal. This recipe comes together in a flash. A little dice, a little wisk, a little stir and you’re done. A cool dish on those sizzling summer days! Pair this with some grilled shrimp, salmon or chicken and you have a fantastic summer meal. Enjoy!
TOMATO, CUCUMBER AND AVOCADO SALAD
2 cups of cherry or grape tomatoes, halved
1 cucumber, diced (I prefer seedless cucumbers, but use what you have)
2 Tablespoons minced red onion
2 Tablespoons extra virgin olive oil
1 Tablespoon red wine or balsamic vinegar
1 avocado, diced
4 ounces of crumbled feta cheese (or goat cheese if you prefer)
Salt and pepper to taste
In a large bowl mix together halved cherry tomatoes, diced cucumber and minced onion.
Whisk olive oil, vinegar, salt and pepper together and pour over veggies. Toss to coat.
Add avocado and cheese and stir gently to combine.
Add salt and pepper to taste and serve.
Make it your own! Add some fresh chopped herbs, swap the feta cheese for goat cheese – or leave the cheese out altogether. Mix a little dijon mustard or minced garlic into the vinaigrette. Don’t have red wine or balsamic vinegar? Use what you have. Just adjust the amounts to taste. Enjoy!
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