INGREDIENTS
2
Large Persian cucumbers (also called hot house cucumbers)
2 1/4 oz
sliced black olives, drained
2
Medium Hass Avocados, diced
3
Green onions, sliced (green tops only)
Salt and pepper
1/2 cup
olive oil
1/4 cup
red wine vinegar
1 tsp
Dijon mustard
Heaping ¼ teaspoon dried Italian seasoning