"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cucumber Avacado Salad Recipe

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This recipe for Cucumber Avacado Salad, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Rice
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 English cucmbers cut into 1/2 inch dice
1 tsp. kosher salt
1/2 cup red onion cut into 1/2 inch dice
1 small red pepper cut into 1/2 inch dice
2 Tbsp. lime juice
1/4 cup chopped cilantro - stems and leaves
2 Tbsp. sugar
1/2 tsp. curry powder
4 dashes Tabasco
1 ripe avocado, pitted, skinned and chopped

Directions:
Directions:
In a large mixing bowl combine the diced cucumber and kosher salt. Next toss in teh red onion, red pepper, lime juice, cilantro, sugar, curry powder and Tabasco, then mix well. Cut the avocado inhalf around thea large pit. Twist the halves to separate from the pit from the flesh. Discard the pit and with a large spoon scoop the avocado away from the skin. Place on a cutting board and dice. Add to the bowl and mix well.

May be served over shredded lettuce with grilled chicken, shrimp, or other meat.

Personal Notes:
Personal Notes:
Nice simple summer-time salad.

 

 

 

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