Creamy avocado and sweet tomatoes get a crunchy bite from sliced cucumber, mild Maui onions and spicy jalapeño dressed in a spunky lime and chili powder vinaigrette with fresh cilantro leaves.
Course Salad
Keyword cucumber salad
Ingredients
1hot house English cucumber, seeded and sliced into ¼-inch slices
2avocados, peeled, pitted and sliced into ½-inch chunks
8-10Campari or cocktail size tomatoes, halved and then quartered
¼Maui onion, thinly sliced
1jalapeno, sliced
1cupfresh cilantro leaves
2tablespoonscanola oil
Juice of 2 limes, about ¼ cup
¼teaspoonchili powder
Generous pinch of sugar
Kosher salt and freshly ground black pepper
Instructions
In a large bowl, add the cucumber, avocados, tomatoes, onion, jalapeño and cilantro leaves. In a small bowl, mix the canola oil with the lime juice, chili powder, sugar and season with kosher salt and freshly ground black pepper to taste. Pour over the salad ingredients and lightly toss to coat. Serve chilled or at room temperature.