This salsa/salad pairs well with several different meals. A delightful option is to serve it in crisp butter lettuce cups. A great accompaniment to beans and tortillas or as a chunky dip with dried whole-wheat pita chips or bread sticks and a little fresh basil. You can also vary it by adding 1/2 cup sweet corn (thawed, frozen works well) with cilantro. The quantities can easily be adjusted to fit your own taste, and diced Roma tomatoes may replace the red pepper.
1 cup cucumber, diced 1/4″
1/4 cup sweet red pepper, diced 1/4″ –may replace with tomato
2 Tbsp green onion, sliced 1/4″ slices
3/4 teas coarse-grain garlic salt
1/8 teas salt
1 1/2 teas fresh lemon juice
1/2 cup avocado, diced