Tomato, Avocado, and Cucumber Salad
Submitted by Cheryl Sternman Rule, excerpted from Yogurt Culture (Houghton Mifflin Harcourt, 2015)
If you've never traveled to a country where savory yogurt rules, you may be surprised by how much you love the simple and healthful marriage of diced salad ingredients with plain yogurt drizzled with olive oil. The clean flavors shine at breakfast, lunch, or anytime you need an energy boost. And yes, you can swap in any fresh, seasonal, raw vegetables you like.
Time required: About 15 minutes
Servings: 1 or 2
- 1 cup plain yogurt
- ½ avocado, diced
- ½ cup diced unpeeled English cucumber
- 1 thick slice tomato, diced
- 2 teaspoons extra-virgin olive oil
- Finishing salt, such as Maldon
- Substantial sprinkling of minced fresh herbs or microgreens of your choice
With the back of a spoon, spread the yogurt in a wide, shallow bowl. Sprinkle in the avocado, cucumber, and tomato. Drizzle with the oil. Season with salt and garnish generously with the herbs or microgreens.
I opt for whole-milk Greek yogurt here and encourage you to do so as well.
Excerpted from Yogurt Culture, © 2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo: © Ellen Silverman
Find Yogurt Culture at a local, independent bookstore near you.