Knife And Fork Salad With Gazpacho Flavors

• for the salad
• 1 small head frisee, leaves washed well and torn
• 2 ripe but still firm avocados
• 1/2 japanese cucumber
• 2 handfuls ripe grape tomatoes, washed
• for the dressing
• 1 small lime
• 1 1/2 teaspoons sriracha chili garlic sauce
• 3 tablespoons good extra virgin olive oil
• 6 sprigs fresh cilantro
• sea salt, to taste

1. Arrange torn frisee in four serving bowls
2. Halve each avocado. Carefully peel and discard skin from each half. Slice away any bruised spots, keeping each half as intact as possible. Distribute halves among bowls.
3. Cut cucumber in half, lengthwise. Cut each half in half again. Chop cucumber quarters and arrange evenly in avocado halves.
4. Halve grape tomatoes. Evenly distribute among four avocado halves.
5. In a small bowl, juice the lime. Add sriracha. Add olive oil.
6. Coarsely chop cilantro and add to dressing. Using a fork, stir vigorously to emulsify, adding sea salt to taste.
7. Using a spoon, drizzle dressing into each avocado half.
8. Instruct guests to use fork and knife to cut up avocado, allowing dressing to mix with frisee. Enjoy!

salad, head frisee, avocados, cucumber, handfuls ripe grape tomatoes, dressing, lime, sriracha chili garlic sauce, olive oil, cilantro, salt

Taken from food52.com/recipes/5043-knife-and-fork-salad-with-gazpacho-flavors (may not work)