6 hours ago
Monday, June 3, 2013
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
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.