• 2 cups assorted vegetables, such as:
  - cucumber
  - tomato
  - green onions
  - radishes
  - avocados
  - bell peppers
  - dill pickles
• 2 tablespoons fresh mint or parsley, chopped
• 1 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Dice all of the vegetable and place in bowl with mint or parsley. Toss.

Drizzle with oil and lemon juice, season with salt and pepper, toss, and serve.

 

Avocados -- Peppers -- Salads

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