As promised here is the recipe for the Cucumber-Avocado Salad I served alongside the Peruvian-Style Roast Chicken with Green Sauce I recently posted.
This cooling salad provides a nice balance to the spiciness of the Peruvian Chicken and Green Sauce, but would be a good choice for a variety of menus.
It is simple to prepare, can be made ahead and refrigerated until ready to serve.
Cucumber-Avocado Salad (adapted from Mindy fox, Epicurious.com)
Ingredients
1 English hothouse or 3 Persian cucumbers ,unpeeled and cubed
1-2 firm-ripe avocados, cubed
3 scallions, thinly sliced, (white and green parts)
1 tablespoon plus 2 teaspoons fresh lime juice
1 to 2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
½ cup cilantro leaves with tender teams, coarsely chopped, plus more for serving
Preparation
Gently toss the cucumbers, avocado, scallions, lime juice, olive oil, salt and ½ cup cilantro in a large bowl. Sprinkle with extra cilantro before serving.
