Sugar Snap, Avocado And Crushed Cucumber Salad
- 1 English cucumber
- 4 cups Sugar snaps, blanched and sliced on the bias
- 2 Avocados, sliced into bite sized chunks
- 4 Scallions, thinly sliced
- 1/2 cup Dill, torn
- 1/2 cup Mint, torn
- 1 Lemon, zest and juice
- 1 tablespoon Dijon mustard
- 1/4 cup Extra Virgin Olive Oil
- Salt and pepper to taste
- Prepare the cucumber: Slice your cucumber lengthwise then scoop out the seeds with a small spoon. Next, gently smack cucumbers on their skin side with a rolling pin or the back of a chef's knife until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with a few big pinches salt and let sit 10 minutes to drain excess liquid.
- For the vinaigrette, whisk together lemon juice, Dijon, olive oil, salt and pepper until emulsified.
- Drain the cucumbers and combine with remaining ingredients. Toss with vinaigrette to taste. Enjoy!
cucumber, sugar snaps, avocados, scallions, dill, lemon, mustard, olive oil, salt
Taken from food52.com/recipes/77630-sugar-snap-avocado-and-crushed-cucumber-salad (may not work)