Cucumber-Avocado Salsa

recipe

Virtually seedless English cucumbers are available in supermarkets, shrink-wrapped for freshness. Choose firm cucumbers with brightly colored skin, free of soft spots or shriveling. Look for unblemished avocadoes that are heavy for their size and that yield to gentle palm pressure. To speed ripening, place avocadoes in a paper bag at room temperature for several days.

Yield:

Makes about 2 cups

Recipe from

MyRecipes

Ingredients

2 1/2 cups English cucumber, halved, seeded, and cut into 1/2-inch slices
2 scallions, white and green parts, minced
3 tablespoons red wine vinegar
1 1/2 teaspoons lime zest
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh cilantro
Salt, to taste
Freshly ground pepper, to taste
1 avocado, peeled, seeded, and chopped

Preparation

Combine cucumber and scallion together in a medium bowl. Whisk together vinegar and next 5 ingredients in a small bowl. Pour vinaigrette over cucumber mixture, and season with salt and pepper. Add avocado just before serving, and toss gently to mix. (You can make this salsa ahead of time and refrigerate until ready to serve, but add the avocado just before serving.)

Sara Foster,

MyRecipes

April 2005
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