Tangy Cucumber and Avocado Salad

I know it is ridiculously hot just about everywhere right now, but I still have a love affair with summer. What other time of year is it okay to pile your plate with fresh, in-season produce and call it a meal? I know as the temperature goes up it certainly has me actually craving things like large salads or vegetable combos to get my fill at meal time! 

This is a salad that I adapted from allrecipes.com to use some of the produce that we were getting from our garden. The cucumbers and tomatoes in this are all ours! Sadly, our cucumber plants have since burned-out in the heat, but my yellow bell tomato plant is still producing those little guys like they are going out of style! The salad makes a great side to just about any main dish you are serving - think grilled chicken, steak, burgers, brats, heck even a Mexican-themed meal would go here, or you could mix in a grain and call it a meal. Love it! Enjoy!

(Printable Recipe)

Tangy Cucumber and Avocado Salad
Adapted from Allrecipes.com

Ingredients:
2 medium cucumbers, cubed (can peel them or leave it on, your choice)
2 slightly firm avocados, cubed
1/2 cup cherry tomatoes, halved
4 Tbsp. fresh cilantro, chopped
2 Tbsp. red onion, finely chopped
1 clove garlic, minced 
1/4 tsp. salt
black pepper to taste (freshly ground if you have it)
1/4 lemon, juiced (or about 1 Tbsp.)
1 lime, juiced

In a large bowl, combine cucumbers, tomatoes, avocado, and cilantro. Stir in garlic, onion, salt and pepper. Squeeze lemon and lime juice over the top and gently stir to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.