Cucumber, Avocado, & Miso Salad
Ingredients
2 large ripe avocados
6 small persian cucumbers
1/2 red onion + 2 cups water, hot
2 tbsp red wine vinegar
1/2 cup cilantro
1/4 cup + 2 tbsp avocado oil
1/4 cup lemon juice
3 tbsp light miso paste
1/2 tsp kosher salt
1/4 tsp sumac
Method
Peel the cucumbers and thinly slice them into small circles. Slice the avocado in half around the pit, then remove it and peel the skin off. Dice the avocado into medium-sized pieces. Add both the cucumber and avocado to a bowl.
In a small bowl, combine the two cups of hot water and the red wine vinegar. Finely mince the red onion and add it to the water and vinegar mixture to slightly pickle. Let it sit while you prep the rest of the salad.
Finely mince the fresh cilantro and add it to the salad bowl.
For the dressing, whisk together the avocado oil, lemon juice, salt, and sumac until well combined.
Strain the onions and add them to the salad. Pour the dressing over the veggies and toss until everything is well coated.
Serve and enjoy!
Notes
This salad is super simple and only gets better as it marinates. To prep ahead, mix everything but the avocados together. Add the avocados in fresh when ready to serve to prevent them from oxidizing and turning brown.
Serve with some oven-roasted chicken thighs and a side of rice.
