During spring and summer I always salads for pretty much every dinner. As spring just begins showing off its colors and its beautiful flowers fresher ingredients start appearing at grocery stores.
This spring/summer salad goes great with pretty much anything, from fish, to poultry, to any type of meats. You can make it ahead of time and keep it in the fridge until is ready to serve. The longer it rests the better it tastes.
What you’ll need:
Medium salad or mixing bowl
Measuring cups and spoons
Two large spoons
Knife and cutting board
English Cucumber and Avocado Salad
Difficulty: Easy4
servings10
minutes10
minutesIngredients
1/2 large English cucumber
1 large avocado
1/2 cup grape tomatoes sliced in half
6 large red radishes (or 8-10 small radishes)
1 tsp Himalayan pink salt or any choice of salt
1/2 tsp corse ground black pepper
2 tbsp lemon juice
1 tbsp olive oil
Directions
- Peel and slice the English cucumber in 1/2 inch pieces leaving the seeds on
- Cut the avocado and half and remove the pit carefully, remove the skin and slice the avocado in 1/2 inch pieces
- Remove the root tale and tops of the radishes, cut them in 4 pieces each
- Place all the ingredients except the olive oil in the salad or mixing bowl, using the large spoons mix all the ingredients well but gently to not break the avocado pieces and allow the salad to rest for a minimum of 10 minutes in the refrigerator
- Right before serving add the olive oil and mix again gently
Notes
- Option to add fresh chopped parsley
- Enjoy this salad with air fry chicken, fish, beef or just by itself
Enjoy!
XO, Carol