Monday, 19 February 2018

smitten kitchen

I had been eagerly anticipating trying a simple recipe for an avocado and cucumber salad first recommended by Nag on the Lake for a couple of weeks now but found it was well worth the wait and ought to be incorporated into any meal schedule. My presentation is not the loveliest but the taste and the texture are worth pursuing.  Taking a few liberties with the ingredients, I took:

  • 1 large cucumber (Gurke), washed and chopped 
  • A small bunch of scallions (Lauchzweibel) diced 
  • 1 Avocado (I should have gone bigger), pitted and scooped out 
  • For the dressing, 2 tablespoons of Salad Yogurt—the original recipe called for Mayonnaise but I imagine that it or Remoulade would work equally well
  • Spice it up with cayenne and black pepper
Combine cucumber, avocado and scallions and whisk in dressing. Repeat again tomorrow.