Heirloom Tomato, Cucumber, and Avocado Salad

serves 12


5 cups mixed heirloom tomatoes wedges 

2 small English hothouse cucumber, halved lengthwise and sliced

2 avocadoes, peeled, pitted and sliced 

1 bunch fresh basil, sliced or torn 

2 tablespoons extra virgin olive oil 

2 tablespoons balsamic vinegar 

Sea salt 

Freshly cracked pepper


Place tomatoes, cucumber, avocadoes and basil in a large serving bowl or platter.

Drizzle with oil and vinegar and gently toss to coat.  

Sprinkle with salt and pepper to taste.

*Can be made several hours in advance, covered and refrigerated.

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