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Mark Hyman's Summer Salad

Mark Hyman's Summer Salad

Summer is a wonderful time to enjoy tomatoes and cucumbers with balsamic vinegar, a little bit of lemon, and a drizzle of extra-virgin olive oil. This is a dish to live for. From "The Blood Sugar Solution Cookbook" by Mark Hyman, MD

  • Yield: 2 servings ( Serving Size: 1 cup )


  • juice from 1 lemon
  • 1/2 teaspoon(s) balsamic vinegar
  • dash(es) sea salt
  • dash(es) fresh ground black pepper
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 large heirloom tomato, organic thickly sliced
  • 1 avocado peeled, pitted, and sliced
  • 1 large cucumber chopped


Make the dressing: Combine the lemon juice, balsamic vinegar, salt and pepper in a small bowl and whisk to combine. Add more salt and pepper to taste. Slowly pour in the olive oil while whisking until the dressing thickens slightly and is emulsified.

Assemble the salad: Combine the tomato, avocado, and cucumber in a medium bowl and pour over the dressing. Toss the salad gently to coat all the vegetables evenly and serve.

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Mark Hyman's Summer Salad recipe