Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A weeknight salad so flipping delicious, it's fit for a dinner party.
I saw some Persian cucumbers in the market the other day and thought hey, something green, why not? Then I stumbled upon Crunchy Creamy Cucumber Avocado Salad which is so flipping delicious that you should consider if for a dinner party.
Here are my weeknight tips: You can use any size cucumber for this mama, just make sure you have a lot of them. Jenny seeds nothing. You don’t have to either. I love the tip about salting them. News you can use people!
You don’t need to chop that avocado up terribly neatly; I basically smushed it into the bowl. Don’t worry if you don’t have mint. Next time.
The dressing is delicious and you can just keep tasting it to see if it needs more citrus. Go ahead and be generous with the black pepper. Get good feta, which is available even in Washington where you still can't find a decent place to buy a bra.
The lovely Bee wants you to use a ring mold to plate this. Ring molds are not my brand. But you should go for it.
Serves 4 as a side
2 large cucumbers
2 ripe avocados
1/2 cup chopped mint
Juice and zest of 1/2 lime
4 ounces feta cheese, diced
2 tablespoons olive oil
2 tablespoons lime juice
Pepper to taste (or lemon pepper)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now