Lemon Basil Chopped Summer Salad (GAPS : primal : gluten-free : nut-free : grain-free)

After a long, hot trip of running errands with the kids, I whipped up this simple chopped salad for lunch.  It takes less ten minutes to put together, and what a refreshing treat!  Great fresh flavors from the garden in the form of basil, tomatoes, and cucumbers combined with creamy avocado and the zest of fresh lemon juice.  Mmm, good!

Lemon Basil Chopped Summer Salad
Serves 1

• 1 medium tomato, chopped
• 1 small cucumber, chopped
• 1/2 ripe avocado, chopped
• 10-15 fresh basil leaves (depending on how large the leaves are use more or less)
• fine-ground celtic sea salt
• freshly ground pepper
• 2 Tb shredded cheddar cheese 
• two lemon or lime wedges
• extra virgin olive oil*

1. Sprinkle a plate with the chopped tomato, cucumber, and avocado.
2. Tear the basil leaves and sprinkle them onto the chopped veggies.
3. Season with salt and freshly ground pepper. 
4. Sprinkle the cheese over the top.  
5. Generously drizzle olive oil over it all, and then squeeze a lemon wedge or two over the top.
6. Serve and enjoy!

*The test of a good olive oil is that it should solidify in the fridge overnight.  I store most of my olive oil in the fridge for freshness, but do keep a small amount at room temperature for drizzling over salads.