Thai Cucumber & Avocado Salad

Green, bright and fresh …………..
…………… if you’re looking for a delightful, unique salad, you definitely come to the right place!

The vibrant flavor of this vinaigrette pairs delightfully with the crunchy cucumbers, creamy avocado, sweet sugar snap peas and zesty red onion. Add fresh basil, cilantro and mint and it’s a “WOW” salad, for sure! You’re going to LOVE this one!

Thai Cucumber & Avocado Salad

Ingredients:
¼ cup rice vinegar
2 tablesoons fresh orange juice
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon sugar
½ teaspoon sriracha chili sauce
1 teaspoon sesame oil
½ teaspoon sea salt
freshly ground black pepper
1 medium english cucumber, halved lengthwise and thinly sliced on the diagonal
1 medium avocado, not too ripe
1 cup sugar snap peas
½ medium red onion, thinly sliced
½ cup cherry tomatoes , halved

½ cup fresh cilantro, finely chopped
¼ cup fresh basil, finely chopped
2 tablespoons fresh mint, finely chopped
Directions:
1. Combine first 9 ingredients and whisk well to combine and dissolve sugar. Set aside.

2 . Bring a pot of water to a boil. Add sugar snap peas. After 30 seconds, drain and rinse with cold water to stop cooking process. Set aside to cool. When cool, slice in half diagonally.

3. Combine all veggies except avocado.  Add fresh herbs and stir to combine. Drizzle with dressing, add avocado and gently toss. If making ahead, keep veggies and dressing separate until just before serving. Add avocado at the last minute to keep it pretty and fresh.



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