Ingredients
Combine in bowl:
4 fresh, ripe, chopped tomatoes (about 2 cups)
1 ripe, chopped avocado
1 bunch of sliced scallions, (both green & white parts) OR 1 small red onion, minced
4 cloves of garlic that have been put through a garlic press
½ tsp salt
1 tsp crushed oregano
Juice of two lemons
2 Tbsp Olive oil
1 good-sized english cucumber, chopped
4 c cooked, whole grain (rice, quinoa, farrow, etc.)
1 bunch of cilantro or basil, minced
Preparation
Combine everything EXCEPT the grain, greens, and cucumber in a large bowl. Let it sit for about an hour or so to marinate. Add the cucumber, grain, and basil (or cilantro) and toss. Serve chilled.
One thing you have to watch out for with this salad is that it tends to get “soupy” as the salt draws the water out of the vegetables. Generally I deal with this by eating it all before that can happen. Another option would be to seed cucumbers and tomatoes and/or removing some of the liquid after the marination step.
