CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD
Categories Soup/Stew Blender Dairy Herb Tomato Vegetable Appetizer Vegetarian Yogurt Lunch Basil Avocado Cucumber Summer Chill Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
- Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.
CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD
Provided by Global Cookbook
Number Of Ingredients 8
Steps:
- Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add in avocado to blender; then add in 2 Tbsp. red onion and 1 Tbsp. basil. Blend till very smooth. Season with salt and pepper. Cover; chill till chilled, about 1 hour. Mix reserved avocado, remaining 2 Tbsp. onion and 1 Tbsp. basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and chill.) Ladle cucumber soup into 4 bowls. Dollop each with 1 Tbsp. yogurt; top with tomato salad and serve. This recipe yields 4 servings.
Nutrition Facts : ServingSize 81 g, Calories 71, Fat 5.53 g, TransFat 0.0 g, SaturatedFat 1.05 g, Cholesterol 2 g, Sodium 11 g, Carbohydrate 5.43 g, Fiber 2.6 g, Sugar 2.05 g, Protein 1.47 g
CUCUMBER-AVOCADO SALAD
Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.
Provided by Ali Slagle
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Transfer the scallions to a small bowl of ice water to crisp.
- Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
- When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
- Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
- Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.
CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams
TOMATO, AVOCADO AND CUCUMBER SALAD
Provided by Pierre Franey
Categories weekday, salads and dressings
Time 20m
Yield 6 servings or more
Number Of Ingredients 11
Steps:
- Core the tomatoes and cut them into slices. Place in a salad bowl.
- Trim the cucumbers and cut them in half, lengthwise. Scrape away and discard the seeds. Slice cucumbers crosswise and add to bowl.
- Peel the onion, cut into very thin slices and add to bowl.
- Peel the avocados and cut them in half. Discard the pits. Cut into wedges and sprinkle with lemon juice. Add to the bowl.
- Add the garlic, vinegar, oil, coriander, pepper flakes and salt and pepper. Toss well and serve.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 5 grams
TANGY CUCUMBER AND AVOCADO SALAD
Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!
Provided by Jessie Welch
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 15.5 g, Fat 14.9 g, Fiber 8.3 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 157 mg, Sugar 2.7 g
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