Cucumber, Tomato & Avocado Salad

1/2  cup		small red onion — thinly sliced
1-1/2  cups		large English cucumber — quartered lengthwise and sliced
1  pint		halved cherry tomatoes — about 2 cups
2		medium avocados — peeled, pitted,s and diced
1/4  cup		chopped fresh cilantro, basil, parsley or dill
3  tablespoons		T. red wine vinegar
2  tablespoons		T. olive oil
1  teaspoon		t. dijon mustard
2		cloves garlic,s pressed
1/2  teaspoon		t. salt
1  pinch		pepper to taste

Tip: For nutritional information on all the ingredients in Cucumber, Tomato & Avocado Salad just click on each ingredient name. Then adjust the serving size for any Cucumber, Tomato & Avocado Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).

In a small bowl or large measuring cup, whisk together the dressing ingredients.

In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.