Cooking, Daily Happenings, Entertainment, Family

Lora’s Fresh Cucumber, Tomato & Avocado Salad

Fresh, colorful, and ridiculously easy—this is one of those salads that tastes like summer in a bowl. Crisp cucumber, sweet tomatoes, creamy avocado and red onion get tossed in a bright lemon-honey red wine vinaigrette with just a touch of garlic.

It’s perfect with something off the grill, alongside sandwiches, or straight out of the bowl while standing at the kitchen counter. Not that I’ve ever done that. 😂

Ingredients

For the Salad

  • 2 English cucumbers, chopped
  • 2 cups cherry or grape tomatoes, halved
  • 2 ripe avocados, cut into chunks
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped (or cilantro if you like it better)

For Lora’s Lemon-Honey Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon kosher salt
  • A small pinch of freshly ground black pepper

Directions

  1. Add the chopped cucumber, tomatoes and red onion to a large bowl.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic and salt until everything comes together.
  3. Pour the vinaigrette over the cucumber mixture and gently toss.
  4. Add the avocado and parsley last, then gently fold everything together so the avocado stays in nice chunks instead of turning into avocado mush. 😉
  5. Give it a taste and add a little more salt or squeeze of lemon if needed.
  6. Serve immediately or let it chill for about 10–15 minutes before serving.

Lora’s Tip 💗

If you’re making this ahead, prepare everything except the avocado. Keep it refrigerated and add the avocado right before serving. It stays prettier, fresher and—most importantly—doesn’t turn brown and sad on you.

Make It Your Own

A little crumbled feta is delicious on top, and if you want more of a meal than a side dish, add grilled chicken or shrimp.

From Lora’s Kitchen 💗

Home is about so much more than four walls—it’s the food we make, the people we share it with, and all those everyday moments in between. I’m Lora Rousseau, a Realtor® with Weichert Realtors – Team Metro, serving Hickory, NC, Catawba County and communities throughout the Foothills of North Carolina. When I’m not helping people buy and sell homes, you’ll usually find me sharing a little bit of what I love about home right here on Lora Knows Home.

Cooking, Entertainment

Black Bean Salad

This bright, refreshing salad is the perfect side dish for cookouts, tacos, grilled chicken, fish, or even as a light lunch. It’s full of fresh flavors with just a little kick from the spices!

Makes: 5 – 7 servings

Ingredients

  • 2 cups homemade black beans or 1 15 oz can, drained and rinsed
  • 2 cups fresh corn kernels (about 3 ears of corn, or thawed frozen corn)
  • 1 ripe mango, peeled and diced
  • 1 red bell pepper, diced
  • 1 avocado, peeled and diced
  • 1/3 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 fresh lime, more if desired
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (add diced jalapeño for extra heat)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine the black beans, corn, mango, red bell pepper, red onion, and cilantro. Gently fold in the diced avocado last to help keep it from being mashed.
  2. In a small bowl, whisk together the olive oil, fresh lime juice, cumin, chili powder, salt, and black pepper.
  3. Pour the dressing over the salad and gently toss until everything is evenly coated.
  4. Refrigerate for 20–30 minutes before serving to allow the flavors to meld together.
  5. Taste and adjust the seasoning with additional lime juice, salt, or chili powder if desired.

Serving Ideas

  • Serve with grilled chicken, shrimp, steak, or fish.
  • Spoon over tacos or burrito bowls.
  • Enjoy with tortilla chips as a fresh salsa.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest texture, prepare the salad without the avocado and add it just before serving.

Warmly,
Lora

Cooking, Daily Happenings, Hickory Things To Do

More Flavor. More Freshness. More Summer

One of my favorite things about summer is the produce. Give me a farmers market, a roadside stand, or even a neighbor with extra tomatoes, and I’m happy.

There is just no comparison between a tomato picked fresh from the vine and one that has traveled hundreds of miles to reach the grocery store. The same goes for sweet corn, peaches, blueberries, and all the other goodies that show up this time of year.

Not only does fresh, local produce taste better, but it’s often at its nutritional peak as well. Plus, eating what’s in season is one of the easiest ways to add variety to your meals without spending a fortune.

The best part? Summer produce doesn’t need much help. Slice a tomato, add a little salt, grill some fresh corn, toss berries into yogurt, or enjoy a peach while standing over the kitchen sink trying not to drip juice everywhere.

If you haven’t visited a local farmers market lately, this is your sign. Grab a basket, see what’s fresh, and bring home something that was probably growing just a few days ago.

Summer doesn’t last forever, so enjoy every delicious bite while it’s here.