Cucumber-Avocado Salsa

6 Reviews
ADD YOUR REVIEW
Yield
Makes about 2 cups
By Sara Foster
April 2005
RECIPE BY MyRecipes

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.

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

How to Make It

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.)

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Ratings & Reviews

stellacorona's Review

PKcookin
July 05, 2014
very refreshing! threw in some finely chopped celery too. was great with the salmon. probably dip the leftovers with tostitos!

PKcookin's Review

rachelracen
June 29, 2014
Good recipe. I used parsley instead of cilantro because I am not a fan. But it then didn't have the extra flavor cilantro would have added. It went very nicely with salmon but I can see it being quote good with a good pork shoulder steak as well.

BullyMom's Review

BullyMom
December 04, 2012
I rarely cook salmon since I'm not a big fan of it, but it came time to satisfy my rare craving for this fish. I stumbled upon this recipe and it looked like it would go well with a citrusy salmon - and let me tell you - it sure did! I made a couple of changes: used parsley instead of cilantro (we hate cilantro), faked a red wine vinegar by mixing a bit of cider vinegar with white wine, I also added some orange juice (from a half an orange), because I thought the whole thing was a bit too limey. I then pulse it in my food processor, to get a finer chop than what the recipe calls for. The salsa went fantastic with the salmon! We will definitely be making more salmon in the future, thanks to this delicious garnish.

Katy27's Review

stellacorona
May 18, 2012
Sooooo easy....and sooo delicious!!!

Splendorio's Review

Katy27
November 29, 2011
Hands down one of the best meals I've ever made. My family loved it !

rachelracen's Review

Splendorio
December 21, 2008
This is an excellent "garnish" type salsa, outstanding to compliment your dish. This packs some serious flavor combination, and is also filling. I used this as the "vegetable" portion of my dinner instead of making an additional side dish and it more than sufficed!