Cucumber Tomato Salad

Step 1

Combine all the Dressing ingredients in medium bowl and whisk to combine. Set aside then whisk again before using.

Step 2

Boil asparagus in a large pot of water for 2 minutes. Drain and rinse with cold water.

Step 3

Add all of the salad ingredients to a large bowl EXCEPT avocados, drizzle with salad dressing and toss to combine. Cover with plastic wrap and chill at least 30 minutes.

Step 4

Add chopped avocado right before serving and gently stir to combine. If you aren’t eating all of your Cucumber Tomato Salad immediately, then only add avocado to portion(s) that are being eaten because the avocado will brown.

Step 5

This salad is best served within 12 hours but will keep in the refrigerator for up to 48 hours, the cucumbers just won’t be as crisp.

Step 6

Whenever you serve your salad, whether within 30 minutes or 48, you will need to give the Salad a stir because the dressing does not contain an emulsifying agent and will separate.