• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 7 each zucchini large, spiralized
• 1 tablespoon avocado oil
• 8 each cherry tomato cut into halves

For the Cilantro Sauce:

• 2 each avocado ripe, peeled and rough chop
• 1 cup fresh basil
• 3 clove garlic
• 1/4 cup pine nuts
• 2 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt or to taste
• 2 tablespoon avocado oil
• 1/4 teaspoon freshly ground black pepper freshly ground, or to taste