Cucumber-Avocado Salad with Smoked Trout
- 1 medium hothouse cucumber
- 2 medium pickling cucumbers
- 3 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon honey
- 1 avocado, halved, pitted, peeled
- 2 teaspoons fresh lemon juice
- 6 ounces smoked trout fillets, broken into bite-size pieces
- Fresh dill sprigs
- Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds.
- Cut cucumbers into 1 1/2x1/4-inch strips.
- Place in medium bowl.
- Finely chop reserved cucumber peel and seeds in processor.
- Add 1/4 cup of chopped peel mixture to bowl with cucumber strips.
- Whisk vinegar, dill, and honey in small bowl to blend.
- Add to cucumber strips and toss to coat.
- Using fork, mash avocado in another small bowl; mix in lemon juice.
- Season with salt and pepper.
- Add avocado to cucumber mixture and toss to blend.
- Season to taste with salt and pepper.
- Divide cucumber salad among 4 plates.
- Arrange smoked trout alongside.
- Garnish with dill sprigs.
hothouse cucumber, pickling cucumbers, rice vinegar, dill, honey, avocado, lemon juice, trout, dill sprigs
Taken from www.epicurious.com/recipes/food/views/cucumber-avocado-salad-with-smoked-trout-108542 (may not work)