I have been searching my cookbook collection for a salad recipe. I came across the avocado-cucumber salad from “The Full Plate” by Ayesha Curry. I prepared it without any modifications.
This dish is quick and simple to make. It also packs flavor like guacamole. It gives me creaminess, crunch, and acid with a hint of sweetness. What more can a girl want!?!
I’m putting this salad in my weekly dinner rotation. I love it!
Serves 4
INGREDIENTS
2 large Hass avocados, pitted, peeled, and cubed
1 English cucumber, diced
1 small shallot, minced
¼ cup roughly chopped fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 ½ tablespoons lemon juice
½ teaspoon brown sugar
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
PREPARATION
- In a medium salad bowl, combine the avocado, cucumber, shallot, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, brown sugar, salt, and pepper.
- Pour over the salad and toss gently to combine; season with additional salt and pepper.
- Serve right away.
Recipe created by Rekaya Gibson. For more about “The Full Plate,” be sure to read her review for Cuisine Noir and grab a copy to try this recipe and others.
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MORE RECIPES FROM REKAYA GIBSON
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Aunt TC’s Lemon Lime Soda Cake
Slow Cooker Black-Eyed Pea and Sausage Chili
Curry Crunch Trail Mix
