Avocado Shepherd's Salad
Recipe GLPR5ac376667ed4c8
A vibrant, fresh salad served in hollowed avocado halves. Crisp vegetables are tossed with a bright lemon-vinegar dressing and fresh herbs, then nestled into creamy avocado for an elegant presentation. This naturally plant-based dish works as an appetizer, side, or light meal.
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Ingredients
1 avocado, halved and pitted
1 pint cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced and rinsed
1/2 cup fresh parsley leaves, loosely torn
1 tablespoon fresh dill, finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Prepare the dressing by whisking together the lemon juice, apple cider vinegar, and olive oil in a small non-reactive bowl. Season with sea salt and freshly ground black pepper to your taste. Set the dressing aside.
In a medium bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, torn parsley, and chopped fresh dill.
Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
Let the salad rest for at least 5 minutes to allow the flavors to meld and develop.
Carefully carve a shallow flat spot on the outer skin of each avocado half to help them sit upright and stable.
Place the two avocado halves on a serving plate or in a shallow bowl. Spoon the dressed vegetable salad generously into the center depression of each avocado half and serve immediately.
