Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
7 servings (serving size: 2 cups)

How to Make It

Step 1

Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.

Step 2

Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.

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Ratings & Reviews

PaigeAB's Review

September 02, 2009
Great Recipe! I love how the pepper tenderizes the avacado and brings up the flavor of the whole salad.

RyannUden's Review

September 02, 2009
This salad came together fairly quickly, especially since I used my awesome food processor to slice the cucumbers and red onion. I did not include radishes but added cherry tomatoes. The tangy combo of red wine vinegar, onion, and cucumbers made this salad a modern version of the cucumber salad my grandma used to make. I bet I would have loved it even more if I would have picked out a ripe avocado instead of an unusable rock-hard one. Oh, well. I already made this salad again! It will be a regular next summer.