This is a really interesting recipe from the New York Times, that replaces the oil in the dressing with the buttery fats from ripe avocadoes. I have made this a few times and tweaked it to a recipe that we just love. I used mini cucumbers, which stay really nice and crunchy, but you could also use regular cucumbers, scooping out the soft, seedy part. It’s bright, colorful and delish!
1 lb. mini cucumbers (6 small)
1 package grape tomatoes, halved lengthwise (2 cups?)
2 very ripe avocados
Juice of one medium lime
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cumin powder
Peel cucumbers in alternating strips and slice into 1/2″ slices and place in a medium serving bowl.(You can also just halve the cucumbers lengthwise and slice into 1/2″ half circles.) Add tomatoes.
Mix juice and spices in a small bowl, and toss with veggies.
Just before serving, cut avocadoes into 1/2″ cubes and toss fairly vigorously with the salad. The avocadoes must be really ripe, so when you mix them in they break down a bit and coat the other veggies.
Check seasonings and serve. Keeps well in the fridge for a couple of days.