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Tomato, Cucumber And Bell Pepper Salad

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Washington Post
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salad low carb nut free vegetarian memorial day lunch

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Ingredients

2 cups cherry tomatoes, washed and cut in half

2 medium cucumbers, peeled, seeded and cut into 1/4-inch dice (about 2 cups)

2 medium bell peppers (any color), stemmed, seeded and cut into 1/4-inch dice

1 1/2 teaspoons kosher salt

1 1/4 teaspoons sugar

Juice and finely grated zest from 5 to 6 medium lemons (at least 1/2 cup of juice and no more than 1 tablespoon of zest)

2/3 cup extra-virgin olive oil

1/4 cup finely chopped cilantro or mint leaves, or a combination of the two (optional)

6 ounces plain toasted or baked pita chips (may substitute 4 slices fresh pita bread, toasted and cut into bite-size pieces)

2 ripe avocados, pitted, flesh cut into 1/2-inch dice

6 -ounce block (not crumbled) feta cheese, cut into small cubes

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