Mexican avocado salad

This Mexican salad is simple, unpretentious, and so delicious. And perfectly adapted to our latitudes, because all the ingredients, except avocados, we have long known. Moreover, in the season we have available local tomatoes and cucumbers of exceptional quality and, accordingly, exceptional taste and aroma. Therefore, it is best to prepare such a salad of seasonal vegetables, and choose avocados well-ripened, with rapt, dark, and elastic skin, but fleshy and soft inside. If you find the avocado too hard - no problem, let it lie for a couple of days in a dark place.

Ingredients

• 3 ordinary short cucumbers or 1 long cucumber
• 400 g of cherry tomatoes or regular tomatoes
• 2 pieces of avocado
• 0.50 pieces of blue onions
• 1 tablespoon of lemon juice
• 1 tablespoon of wine vinegar
• 1 crushed clove of garlic
• a good handful of chopped parsley
• olive oil
• salt
• pepper

Directions

1. If you want to peel cucumbers, you can leave the skin and just wash well. Cut them in half lengthwise, if the cucumber is coarse, you can cut it into 4 pieces lengthwise, then cut slices as thick as you like. Cherry tomatoes are cut in half, ordinary tomatoes are cut into slices. Cut the avocado in half, remove the stones, and cut the avocado halves into slices. Cut the onion into half rings. If the onion is caught with too strong a smell and taste and you would like to muffle it - just fill the sliced ​​onion with boiling water for 1 minute, then drain the water.
2. In a bowl, make the dressing for the salad: mix together the oil, lemon juice, vinegar, and garlic, and add salt, pepper, and parsley.
3. Combine all ingredients in a salad bowl, and mix gently.