Sunday, January 29, 2012

Cucumber and Avocado Salad

My friend picked out this recipe to serve with mac and cheese and bbq chicken and it was GREAT. Tony the Tiger style great.

2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)
salt, for drawing water out of cucumber
1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
1-2 tsp. fresh lime juice (to toss with avocado)
1/2 cup finely chopped fresh mint (measure after chopping)
1/2 cup crumbled feta (more or less to taste)

Dressing Ingredients:
2 T extra-virgin olive oil
1 T fresh lime juice


Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. (we skipped over this next part and just let the cucumber sit with the feta. No blotting, either). Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.

While cucumber is draining, peel avocado and chop into 1/2 inch pieces.  Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop with chef's knife or mini-processor. Whisk together olive oil and lime juice to make dressing and measure 1/2 cup crumbled feta.

Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.

This was so good. Very light and refreshing, and the mint was perfect. I think it will be an excellent salad for summer time. Might also be good with some red bell peppers for a little color. Maybe next time.

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