www.kalynskitchen.com recently and am seriously addicted to it. I'm not sure how it got it's name, but it's not dumb....it's just good, really good. I've made this 3 or 4 times already now, and the nice thing is that you can make as little or as much as you want to. I changed up the original recipe by adding a lot more avocados, which in my opinion totally make the salad. I also added a little freshly squeezed lemon (even added some lime juice once) to give it an extra zing, and to keep the avocados from turning brown. This salad is perfect as a side dish, eaten alone, or even as a topping for fajitas. The possibilities are endless.....
You will need:
-1 large cucumber, cut into chunks (peeled or unpeeled, whatever you choose)
-1 cup cherry tomatoes, cut into halves, or quarters if they are large
-1/4 cup thinly sliced green onion
-2 large Haas avocados, cut into chunks
-juice from one lemon
-balsamic vinegar (start out with 1 tbsp, then add more to taste)
-fresh ground black pepper
*Combine all vegetables in a medium bowl. Add juice of one lemon and one tablespoon of balsamic vinegar. Add a generous amount of sea salt/pepper. Give it a taste...drizzle on more vinegar if you need to. Toss well and serve at room temperature.