Cucumber, Tomato & Avocado Salad

1/2  cup		small red onion — thinly sliced
1-1/2  cups		large English cucumber — quartered lengthwise and sliced
1  pint		halved cherry tomatoes — about 2 cups
2		medium avocados — peeled, pitted,s and diced
1/4  cup		chopped fresh cilantro, basil, parsley or dill
3  tablespoons		T. red wine vinegar
2  tablespoons		T. olive oil
1  teaspoon		t. dijon mustard
2		cloves garlic,s pressed
1/2  teaspoon		t. salt
1  pinch		pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Cucumber, Tomato & Avocado Salad ingredients. The serving size for any ingredient in Cucumber, Tomato & Avocado Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).

In a small bowl or large measuring cup, whisk together the dressing ingredients.

In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.