- 1/4 teaspoon finely grated fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon white-wine vinegar
- 1 cup vegetable oil
- 1 1/2 pounds vine-ripened tomatoes (about 3), chopped
- 2 seedless cucumbers, chopped
- 3 avocados (preferably California), chopped
- In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified.
- Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.