I am really pleased with this dinner, chicken and brown rice with chunky tomato vinaigrette and cucumber-avocado salad. Not only is it delicious but it is so versatile. We served it with some rotisserie chicken that we picked up from the grocery store but this would be great with fish, shellfish, white beans, or tofu. Or you could omit the rice and dress some pasta with the chunky tomato vinaigrette and serve the cucumber-avocado salad on the side.
The tomato vinaigrette is simply seeded diced tomatoes, slivered shallot, chopped basil, olive oil and red wine vinegar. It benefits from being seasoned well with salt and pepper.
The cucumber salad became cucumber-avocado salad when I ran into some $.50 avocados at the store. (one of the pleasures of living in California is inexpensive and great produce.) I also added a little mint, a sprinkling of feta (which you would omit in a vegan rendition), and some finishing oil.
So whether you are an omnivore, pescatarian, vegetarian, or vegan, chunky tomato vinaigrette and cucumber-avocado salad will make deliciously colorful and summery additions to your dinner.