Cucumber Avocado Tomato Salad
I first tried this salad at a cooking class that I took in Puerto Rico. I don't know if it's necessarily a Puerto Rican salad or if our instructor just put some things together that were in season.
I booked the cooking class through Airbnb. It was hosted by a woman named Nivea, who met us at the local market called Plaza del Mercado de Santurce.
She gave us some history of how this market became the meeting place for the people of the area, provided an extensive explanation of the different fruits and vegetables, and treated us to some frozen Puerto Rican limber treats.
She took us back to her apartment, where she showed us how to make this fresh cucumber, avocado, tomato salad, chicken with beans and pumpkin stew, and tostones with a mayo ketchup pique sauce. Everything was delicious.
Nivea served dessert, which was espresso and preserved sweetened papaya with a fresh local goat cheese crumble. The cheese was yummy, but the papaya was way to sweet for my taste.
Overall, I would recommend this tour. We had a great time and it was an authentic experience.
If you're interested, here's the link to the class I took: Farmer's Market & Cooking With Nivea
2 Cups of Tomatoes
Olive Oil (to taste)
Ground Pepper (to taste)
Salt (to taste)
2 Tablespoons Fresh Parsley
1) Chop tomatoes, cucumber, and avocado into bite size pieces. Toss.
2) Add olive oil, ground pepper, salt to taste. Toss.
3) Chop Parsley and toss. Toss.