It’s hot here. It’s early May and it’s already hot here.
I think I can keep the whining somewhat in check by eating another bowl of Cucumber & Avocado Salad.
This is ridiculously easy and SO good.
You get the cool, crisp, crunchiness of the cucumber and the creaminess of the avocado.
It’s a match made in funky salad heaven!
Here’s what you need:
Hot House Cucumber, Avocados, Lime, Green Onions, Parsley or Cilantro (not pictured), Mayonnaise, Sriracha Sauce, Salt & Pepper.
I have one of those long, skinny hot house cucumbers cut into quarters and then chopped.
They’re sometimes called English Cucumbers and usually come wrapped in plastic in the produce section rather than covered in that weird wax like regular cucumbers.
They’re much less bitter and more tender than regular cukes. You don’t need to peel them unless you want to and you can eat them seeds and all.
Sometimes I peel strips off the cucumber but that’s more for aesthetics than anything else.
If you want to use one or two regular cucumbers, go ahead but you’ll probably want to peel and seed them first.
Place the chopped cucumbers in a medium bowl and add 1-2 thinly sliced green onions.
You can use just the top, dark green parts or include the white parts for a little more zing.
Speaking of zing, this dressing has it!
In a small bowl, combine 2 Tablespoons mayonnaise with the juice of 1 lime.
Add some sriracha sauce to taste – I used about 1 teaspoon and it was mildly spicy. Good spicy, not burn your face off spicy.
Add a pinch of salt & pepper and stir to combine.
If you’re serving this right away, go ahead and peel and cut your avocados into cubes.
If you’re not quite ready to eat, toss just the cucumbers with the dressing and let them hang out in the fridge.
When you’re ready to go, add the avocado chunks. This way they don’t turn brown.
Add 2 Tablespoons of chopped fresh parsley or cilantro and gently toss to combine.
I’ve made this with parsley and with cilantro and I have to say the cilantro version is REALLY good.
Note: This makes enough for 4 servings. Because of the avocado, it’s not that great leftover although last time I just picked out the avocado bits, ate them, and put the remaining cucumbers in the fridge. Because this is a very simple recipe, I think it is best if you only make as much as you plan to eat.
Try not to stand at the kitchen counter eating all of this before it gets to the dinner table.
Try. I dare you.
As long as you have Cucumber & Avocado Salad, you’ll be cool as a cucumber this summer!
Here’s the recipe: Adapted from Smitten Kitchen