Serves 2
10 min
End of Summer Salad
Recipe GLPR36e251b53748ca
A fresh, vibrant salad featuring ripe avocado, crisp vegetables, and protein-rich sausage tossed together with bright lemon juice and quality olive oil. This simple, satisfying dish celebrates late-summer produce and comes together in just minutes. Perfect as a light lunch or main course.
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Ingredients
1 ripe avocado, diced
1 stalk celery, diced
½ large cucumber, peeled and diced
1 medium tomato, diced
½ medium onion, finely diced
4–5 oz cooked sausage, cut into bite-sized pieces
1 lemon, juiced
3 tablespoons extra virgin olive oil
1 teaspoon dried basil
½ teaspoon garlic powder
Salt and black pepper, to taste
Directions
Wash and thoroughly dry all produce. Peel the cucumber if desired, then dice the cucumber, celery, tomato, and onion. Transfer all diced vegetables to a large mixing bowl.
If using uncooked sausage, cook it in a skillet over medium-high heat until fully browned and cooked through (approximately 8–10 minutes), then cut into bite-sized pieces. If using pre-cooked sausage, simply cut it into bite-sized pieces. Add the sausage pieces to the bowl with the vegetables.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Dice it gently, then add to the salad bowl with the other ingredients.
Pour half the fresh lemon juice over the salad and drizzle with the extra virgin olive oil.
Sprinkle the dried basil and garlic powder over the salad, then season with salt and pepper to taste.
Toss the entire salad gently but thoroughly to combine all ingredients evenly. Taste and add the remaining lemon juice if you prefer more brightness and acidity. Serve immediately.
