March 30, 2014

Cucumber, Tomato & Avocado Salad {#PompeianVarietals Olive Oil}

Fresh and simple salads make such wonderful dinnertime sides.  And salads don't come much fresher, simpler, or more tasty than this Cucumber, Tomato & Avocado Salad, dressed with a light, flavorful citrus and honey vinaigrette.
This is a sponsored post written by me on behalf of Pompeian.
 
Spring is coming!  Spring is coming!  Yes, I know ... the way the weather has been this winter, I can hardly believe it myself.  But rest assured, spring is absolutely on its way!  And along with the arrival of spring comes my desire to eat fresher, lighter, more produce-filled dishes.

Never fails.  The weather turns a tad warmer, and I want to start cooking with more fruits and vegetables.  Hmmmm ... is it the impending feeling that I'm going to be wearing shorts and sleeveless shirts soon?  Or, is it the knowledge that the farmers market and farm stands will soon be bursting with deliciously fresh locally-grown produce?  
Who knows!  But what I do know is this is one desire I don't even have to think twice about giving in to.

And so, with the blooming of the first spring flowers over the past couple of weeks, I've been whipping up this fresh and light Cucumber, Tomato, & Avocado Salad to satisfy my produce cravings.


The body of this salad is a simple mix of English cucumber, grape tomatoes, ripe avocado, and cilantro.  It's then dressed with a fresh and ever-so-slightly-sweet citrus and honey vinaigrette.  The dressing combination of fresh lemon juice, fresh lime juice, honey, and extra virgin olive oil is soooooo flavorful.  I love it!

And I whipped up this batch with Pompeian's full-bodied Koroneiki extra-virgin olive oil from their brand new line of single-varietal olive oils, giving the dressing an even richer flavor.


Yes, Pompeian is excited to introduce the newest addition to its product line ~ the Pompeian Varietals Collection!  This new premium line of single-varietal extra virgin olive oils brings us a range of flavors from mild to full-bodied, providing us a perfect olive oil flavor profile to complement any dish.

Like the Koroneiki varietal I used in this salad.  The full-bodied, robust fruitiness of the Koroneiki brings great flavor to this ... or any ... salad.


In addition to Koroneiki, the Pompeian Varietals Collection also includes:
Arbequina - a mild-bodied olive oil with a delicate sweetness, ideal for pairing with fish and vegetables, and
Picholine - a medium-bodied oil with hints of herbs that works perfectly with meats and sauces.
But Pompeian doesn't want us to just enjoy the wonderful flavors of their new Varietals Collections.  Nope.  They also want us to be able to see the history behind each bottle! ~ straight from harvest to kitchen table.  Isn't that cool?
By visiting Pompeian's Tree to Table page and entering the lot number located on the back of the Varietal bottle, consumers can learn about the unique harvesting process and origin of their specific olive oil, discovering the special journey of their very own bottle.

So, are you ready to get your 'spring' on with fresh produce?  What's your favorite salad to whip up with olive oil??  ~ I'd love to hear and continue to be fresh-produce-inspired by your ideas!
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Cucumber, Tomato & Avocado Salad
Source:  A Tracey original


Ingredients
  • 1 English cucumber, halved lengthwise & sliced
  • 1/2 pint grape or cherry tomatoes, halved
  • 3 avocados, peeled & diced
  • 1/2 c. chopped cilantro
  • 3 T. fresh lemon juice
  • 1 1/2 T. fresh lime juice
  • 2 or 3 tsp. honey {depending on your personal taste ... we like this with 3 tsp.}
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 T. extra-virgin olive oil, such as Pompeian Varietals Collection Koroneiki 
Directions
  1. PREPARE THE DRESSING: In a small bowl, combine the lemon juice, lime juice, honey, salt, and pepper. Whisk with a fork until honey dissolves. Add the olive oil and whisk until well combined. Set aside.
  2. PREPARE THE SALAD: In a large bowl, combine the sliced cucumber, halved tomatoes, and cilantro. Gently fold in the diced avocado. Add dressing mixture and toss gently to coat. Serve immediately.
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5 comments:

  1. How do you keep the avocado from going brown when it is in the salad?

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    Replies
    1. The fresh lemon and lime juice in the dressing keeps the avocado from going brown. Have your dressing mixed up before cutting the avocado and pour the dressing on as soon as you've added the diced avocado, toss gently to coat ... and your avocado will stay green. Enjoy!

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  2. I love to make tomato and cucumber salad but your addition of the avocado and cilantro is genius. I am definitely trying this next time I make it. Thanks for sharing on Two Cup Tuesday.

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  3. This is beautiful and right up my alley. Avocado and cilantro is so good together. I'm now following you via fb, pinterest and twitter. :-) Stop by and say hello!

    ReplyDelete
  4. This sounds like a great fresh salad. I pinned it (seen on Saturday Night Fever)

    ReplyDelete

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