Cucumber and Tomato Salad
This salad would be the perfect antipasto, that is, if pasta were a part of The Paleo Diet. We regularly make this salad to take on picnics or for casual midweek dinners on the back porch. Despite having sophisticated flavors, this salad easily “dresses down” for any occasion and pairs well with just about any of your favorite Paleo proteins. Skip the olives to make this refreshing salad 100-percent Paleo.
- 4 cups arugula
- 1 large cucumber
- 1 medium avocado
- 2 cups grape tomatoes
- 1 tablespoon basil, thinly sliced
- 1 tablespoon fresh oregano, chopped
- 1 clove garlic, minced
- 1 cup Kalamata olives, rinsed thoroughly under cold water
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon black pepper
Make a bed of 1 cup arugula on each of four salad plates. Rinse and peel the cucumber. With a julienne peeler, slice to make noodles stopping once you get down to the seeds. Cut the avocado and slice into 1/2 inch pieces. Rinse grape tomatoes and slice in half. In medium sized mixing bowl, combine basil, oregano, garlic, avocado and Kalamata olives. Spoon onto plated arugula. In small container, combine lemon juice, olive oil, vinegar, and pepper and shake well. Drizzle over salads just before serving. Serves four.