Obsessively Good Avocado Cucumber Salad
Source of Recipe
Inspired by the side of Julia Turshen's plate
Recipe Introduction
This salad is gluten-free, dairy-free, chametz-free and vegetarian� but you should make it anyway, heh, because it�s fresh and green and totally hits the spot. It also takes about 5 minutes, tops, to put together which means that you can make as much of a habit of it as we have.
List of Ingredients
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
Recipe
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Serves 2 as a main or 4 as a side
Note:
There are a ton of ways to adapt it, too. Last Friday, I added some thinly sliced Romaine hearts for bulk, but still left it predominantly a cucumber and avocado bowl. I added the scallions, not Julia, but if they�re not your thing, skip them. If you�re not into lime and cilantro or parsley, try lemon and dill. If you�re not into mayo, try using yogurt. Or, skip the creamy dressing entirely. You could make a Tex-Mexish variation with minced jalapeno, olive oil and ground cumin, or a Japanese-ish version with a dressing of toasted sesame oil, miso, rice vinegar, ginger and garnished with toasted black and/or white sesame seeds.
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