Temari Rabbit 2-Tier Bento #75

A square of mixed berry cobbler (see yesterday's post for the recipe), a stuffed egg with paprika, cherries, and cucumber-avocado-tomato salad (recipe below).

As I continue to try to figure out new ways to combine what I already have on hand, I came up with this. It's pretty good! I think I like the salad I made with corn earlier in the week better, but this was still an excellent lunch.

Cucumber-Avocado-Tomato Salad
Serves: 1

1/4 ripe avocado, cubed
About 2-3 inches of a small cucumber, halved lengthwise and sliced
5-6 cherry tomatoes, halved (I used a mixture of yellow and red)
A few slices red onion, rings separated and cut into about 1.5 inch lengths
1 tablespoon chopped fresh dill
1/2 tablespoon lemon juice
1/2 tablespooon olive oil
Salt and pepper to taste

Put vegetables and herbs in a bowl. Mix lemon juice and olive oil in a separate bowl. Pour over salad, add salt and pepper to taste, and mix well.