Monday, June 03, 2013

Creamy Avocado and Cucumber Salad

I could have just eaten a salad of avocado and cucumbers. It was really yummy. The feta added a salty goodness, so I did not add extra salt.  Honestly I didn't even add the olive oil. I thought the lime juice was enough. Actually this could totally be a dip of some type as well. You know if you ever get to the nachos. 

Creamy Avocado and Cucumber Salad
From Food 52

•   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

1.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 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.
2.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.
3.Wash and coarsely chop the mint. Chop the lime zest.
4.In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing.
5.Add drained cucumbers, mint, feta cheese and dressing to the avocados and gently combine. Add pepper (or lemon pepper) to taste. Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.
If you feel like impressing your guests (or just having a fancy meal), try to make domes using a ring mold. Fill the ring mold with the salad, and then remove the mold. It's a great way to structure your food and enhance the presentation of your plate!

1 comment:

Yvett said...

I think I'm the only person in the world that doesn't like avocados. I'm glad you enjoy them, though!