Tomato, avocado, lemon cucumber and cantaloupe salad
- 10 Blush tomatoes
- an avocado
- a lemon cucumber
- 10 oz. cantaloupe — half of a small cantaloupe
- sea salt
- freshly squeezed lemon juice
- basil chiffonade
In this salad, I paired tomatoes and cucumbers, a classic combination, though the varieties of both elements made it already "special." Cut each Blush tomato in half lengthwise and then cut each half into three pieces crosswise. Peel and dice avocado. Peel and slice lemon cucumber. Cut cantaloupe into slices, then remove the rind from each slice and cut into bite-sized pieces. Put all the ingredients in a bowl.
Because of the flavors involved and of the avocado, I decided that this salad needed no olive oil. A little sprinkling of salt, a nice squeeze of lemon juice and a bit of basil chiffonade is all that I added, then tossed. The result was refreshing and tasty to the palate and pleasant to the eye.