Monday, June 3, 2013

Cucumber & Avocado Salad w/ Mint & Feta

Here is another good way to use up those creamy avocados.

I was told that avocados taste better in the spring.
I believe it, because I have had nothing but great avocados lately.

I buy them for .99 each at the Hispanic grocery store imported from Mexico.
A bargain in my world.

This salad is light and crunchy and tangy all at the same time.

Very simple using very few ingredients.
Sure to satisfy.

Don't try to read my palm.

Cucumber & Avocado Salad (from Food52):

2 large cucumbers
kosher salt
2 ripe avocados
1/2 cup chopped mint
Juice and zest of 1/2 lime
4 ounces feta cheese, diced
2 tablespoons olive oil
2 tablespoons lime juice
Pepper to taste

Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon.

Cut cucumbers into 1/2-inch pieces and put in a colander. Generously sprinkle with kosher salt and let sit in the sink for 30 minutes to drain. This will prevent your salad from getting watery. Quickly rinse and blot dry with paper towel.

While cucumbers are draining, dice the avocados into 1/2-inch pieces and put into a salad bowl. Drizzle with lime juice and toss gently.

Wash and coarsely chop the mint. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing.

Add drained cucumbers, mint, feta cheese and dressing to the avocados and gently combine. Add pepper to taste.

Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.


Pin It


Anonymous said...

Stacey, former backyard avocado-grower here (Southern California). Hass avocados have the best taste and they are usually abundant in the spring. They are the rough pebbly-skinned avocados that turn black as they ripen.

Various avocados grow during the various seasons. Our wonderful tree was a Fuerte. These produce big, thinner-skinned, beautiful looking and tasting avocados, but are finicky and do not ship well. The Hasses are better shippers. Can be shipped in unripe condition and ripened at home in a dark place (best). Ripen only to the point where the neck yields a bit to gentle hand pressure. I then gently wrap each ripe avocado in a piece of foil and store in in the crisper drawer of my fridge. Usually buy six at a time when prices are good.

Google avocadoa and you should find a website that shows the various varieties by name and with photos and descriptions. Some, due to lack of oil, are bland to the point of being tasteless. And do not have the Hass's buttery texture.


Stacey Snacks said...

Thanks for your comments.
You are always a wealth of knowledge!

I love Hass avocado, and I am jealous of your trees!

Anonymous said...

Unfortunately, Stacey, my huge Fuerte avocado tree went bye-bye with my Pacific Ocean view when we had to move a number of years ago. I had so many beautiful big avocados that I packed them in a lovely picnic basket and Greyhounded them to my mother-in-law in Connecticut (a reluctantly transplanted Californian).

It was great while it lasted!

I had also gotten some really bummer avocados in the markets so did some research to see what that was all about.

Now we get abundant Hasses as they are favorites of growers here and in Mexico. One Mexican produce item at which I don't look askance....

Rather than dicing mine in the shell as your photo shows, I just quarter with the peel on. The seed comes out. I peel each quarter and cut into slices or your dice, whatever I am needing.

We eat a LOT of avocados!

Thanks for your kind words... and for your interesting and entertaining blog...


Joanne said...

I was wondering why avocados are so cheap lately! Guess they're in season and extra delicious.

Anonymous said...

Green - I love it! What a nice combination of 2 great raw vegetables - I'm going to try to make this for dinner tonight. Thanks for sharing this great recipe.

Unknown said...

what is the name of the mexican store? Address please.