Tomato, Cucumber, Avocado Salad

Nothing says summer like this one. It's also good with tuna.


 4-6 medium tomatoes, diced into bite-sized pieces
1-2 medium cucumbers, diced into bite-sized pieces
1 avocado, diced into bite-sized pieces
1/2 cup chopped cilantro (use more or less to taste)
1 1/2 Tbsp. fresh squeezed lime juice
1 Tbsp. extra virgin olive oil
salt and pepper to taste

Peel avocado and cut into 1/2 inch pieces.  Put avocado pieces into plastic or glass bowl and toss with 1 Tbsp. lime juice. Season generously with salt.

Chop tomatoes, cucumbers, and cilantro and add to avocado in bowl. Whisk together 2 Tbsp. lime juice and 1 Tbsp. olive oil then stir gently into salad. Serve immediately. This doesn't keep well, so only make as much as will be eaten right away.

Autumn Chopped Salad

This is a favorite salad of mine.  Love the pear and feta combination!


6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.