Recipe: Cucumber-Asparagus-Avocado Salad

• 3 each cucumbers, peeled and cut into 1/2 inch chunks/slices
• 1 bunch asparagus, lightly steamed and cut into 1 inch pieces
• 2 large tomatoes, cut into 1/2 inch chunks
• 1 tablespoon rice vinegar
  
• 3 avocados (reserved to be added just before eating)
• 3 limes (reserved to be added just before eating)

Instructions

1. Prepare the cucumbers, asparagus, and tomatoes.
2. Combine prepared veges and toss with rice vinegar.
3. Refrigerate at least over night.
4. Before serving, cut avocado into 1/2 chunks, add to salad, squeeze on the juice of one lime, and toss.
5. Enjoy.

Makes three servings.

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