Fresh & Easy Basil Avocado Tomato Cucumber Salad with Lemon Dressing

Instructions:

1. In a small jar or bowl, combine the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, minced garlic, salt, and pepper. Shake or whisk until the liquid looks opaque and slightly thickened. You'll know it's ready when the honey is no longer visible at the bottom and the oil has fully integrated with the juice.
2. Place your sliced red onions into a small bowl and pour about one tablespoon of the dressing over them. Let them sit for 5 minutes. Note: This 'quick pickles' the onions, removing that harsh sulfur bite that can sometimes overwhelm a fresh salad.
3. Halve your 1 lb of English cucumber lengthwise, then slice into 1/4 inch half moons. Place them in your large glass bowl along with the pint of halved cherry tomatoes.
4. Take your 1/2 cup of basil and tear the leaves by hand directly over the bowl. Wait for that burst of peppery, sweet aroma to hit you before moving to the next step. Tearing creates irregular edges that catch the dressing better than a clean knife cut.
5. Add the marinated red onions (and their liquid) into the large bowl with the cucumbers and tomatoes. Pour the remaining dressing over the top. Toss gently until every surface is glistening under the kitchen lights.
6. Gently add your cubed avocado last. Using a silicone spatula, fold them in until they are just barely coated with the dressing. We want to avoid over mixing here to keep the cubes intact.
7. Taste a piece of cucumber. Listen for the snap. If it feels flat, add a tiny pinch more salt or a squeeze of lemon. The salt should make the tomato flavor 'pop' immediately.
8. Transfer to a serving platter or individual bowls. The colors should be bright green, deep red, and vibrant purple. It’s a feast for the eyes before it ever hits your tongue.