By Jennifer Segal

Ingredients (Serves 4-6)

¼           cup unseasoned rice vinegar

¼           cup vegetable oil

2            tablespoons water

1            teaspoon salt

¼           teaspoon freshly ground black pepper

1            tablespoon sugar

1            clove garlic, minced

1            cucumber, seeded and diced

1            yellow bell pepper, seeded and diced

1            pint cherry or grape tomatoes, halved

¼           cup finely chopped fresh basil (or a combination of basil and mint)

3            tablespoons fresh chopped chives

2            large avocados, halved, pitted, and diced

In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.

Nutrition Per Serving (6 servings)

Calories:254, Fat:22 g, Saturated fat:2 g, Carbohydrates:16 g, Sugar:5 g, Fiber:7 g, Protein:3 g

Sodium:399 mg, Cholesterol:0 mg