This salad. Right here. So light. So refreshing. So perfect for this insanely hot and humid day.
We had ours with my favorite. Fish tacos, of course. They never get old. But this is also perfect for a snack. I hope we have leftovers. It’s hard to have leftovers with Mike in the house! Heh
2 large cucumbers
Half of a red onion
Half cup of crumbled goat cheese
Juice of a lime
2 tablespoons of olive oil
Salt and pepper to taste
Chop up your veggies!! We cheat and use a chop magic. If you have $20, go get one. My god it saves us so much time and effort.
It doesn’t have to be perfect. I’m so amateur at cutting vegetables. Trust me, it won’t effect the taste at all. So chop em up as well as you can!
Cut the avocado in half, slice 4-5 lines vertically as well as 4-5 lines horizontally to make little cubes in the avocado, then scoop those out into the cucumbers and onions.
Pour in 2 tablespoons of olive oil. Squeeze the juice of an entire lime alllllll over the mixture.
Sprinkle in your crumbled goat cheese. I added 1 teaspoon of salt and I was very liberal with the pepper. Mix it all up nice!
Let sit in the fridge for about a half an hour then serve!
It seriously tastes like summer in a bowl. And eat up! This is so good for you! Perfect low carb side dish to accompany my low carb fish tacos!