Summer Chop Salad

     I don't know if I've mentioned it here, but I love cucumber salads so, so, so much. I don't have a favorite food, but they are definitely in the top five. They are so crunchy and refreshing! This recipe is great to use up odds and ends in the fridge. A mish-mash of tomatoes is just fine, however many cucumbers you have, and any leftover chicken is great here. I've used both pan-seared and store-bought roast chicken. It's all good. The vinegar and lemon in the dressing make it zesty and delicious, and the avocado makes it rich and filling. 

Chop Salad Recipe

1 Persian cucumber

1/2 c. chopped tomatoes (roma, heirloom, cherub cuties, etc...)

1 Avocado, chopped

1/2 Roast chicken breast, chopped

1/4 c. Red onion, thinly sliced

2 Tbsp. fresh parsley, chopped

3 Tbsp. Olive oil

1 Tbsp. Lemon juice

1 Tbsp. Red wine vinegar

2-3 Green onions, sliced

1/2 tsp. Sumac

Salt to taste

In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, green onions, sumac, and salt to taste. 

Prep the veggies and chicken and add all of them, except the avocado, to the bowl. Toss several times to coat. Add the avocado and toss one more time. Taste and adjust salt or lemon as needed and enjoy!