Cucumber Avocado Salad With Smoked Trout Recipes

AVOCADO CUCUMBER SALAD RECIPE

Steps:

• In a medium salad bowl, combine sliced cucumbers, avocado and chopped green onion.
• Drizzle with 2 lime juice, 2 Tbsp olive oil and season with 1 tsp sea salt and 1/8 tsp black pepper or season to taste. Toss salad to coat with dressing and serve.

CUCUMBER-AVOCADO SALAD WITH SMOKED TROUT

Steps:

• 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.

COOL CUCUMBER AND AVOCADO SALAD

Steps:

• Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
• In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

TANGY CUCUMBER AND AVOCADO SALAD

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.

CUCUMBER-AVOCADO SALAD

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

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!

SMOKED TROUT AND AVOCADO SALAD

Steps:

• Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
• Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
• For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
• Toss the salad together with the dressing and serve.