This salad is one of my favorite in this group. It is bright, light, and oh so, refreshing. I use lemon juice instead of vinegar to maintain the color of the apple and avocado. Make sure to wash the avocado, as well as other vegetables/fruit before cutting begins.
Serves 1 or 2.
One organic red or tart apple
I/2 of small shallot or 1/4 small red onion cut into small pieces
1/2 to 1 cup cherry tomatoes
1 small organic cucumber seeded and cut into 1/4 size pieces
I small to medium avocado, peeled and slice
The juice of one lemon with seeds removed (save a little to sprinkle on avocado-last step)
1 tablespoon good olive oil
1/8 to 1/4 teaspoon salt (save a pinch to sprinkle over avocado-last step)
1/4 teaspoon black pepper (save a pinch to sprinkle over avocado-last step)
Add all prepared vegetables and fruit except avocado to a non-reactive bowl. Add lemon juice and olive oil and stir together. Add salt (to your taste) and black pepper. Place cut avocado on top, pour over remaining lemon juice. Sprinkle with a little salt and pepper. Eat immediately or within 24 hours. I usually enjoy this with my homemade bread.