Knife and Fork Salad with Gazpacho flavors

June 11, 2010
1 Ratings
  • Serves 4
Author Notes

Summer is here! On long hot summer days, there is nothing I love more than cold gazpacho for dinner. Here is a salad that I made tonight that satisfies my gazpacho craving without all the heavy lifting. The refreshing sweet crunch of the cucumber shines in contrast to the creamy avocado and spice of the dressing. NOTES: I made the dressing without measurements so feel free to use less or more as needed, to taste. When I made this tonight I drizzled the dressing on everything. In the recipe I suggest only drizzling into the avocado, allowing the action of cutting to release the dressing into the frisee. Choose whichever method suits you. —gingerroot

What You'll Need
  • for the salad
  • 1 small head frisee, leaves washed well and torn
  • 2 ripe but still firm avocados
  • 1/2 japanese cucumber
  • 2 handfuls ripe grape tomatoes, washed
  • for the dressing
  • 1 small lime
  • 1 1/2 teaspoons sriracha chili garlic sauce
  • 3 tablespoons good extra virgin olive oil
  • 6 sprigs fresh cilantro
  • sea salt, to taste
  1. Arrange torn frisee in four serving bowls
  2. Halve each avocado. Carefully peel and discard skin from each half. Slice away any bruised spots, keeping each half as intact as possible. Distribute halves among bowls.
  3. Cut cucumber in half, lengthwise. Cut each half in half again. Chop cucumber quarters and arrange evenly in avocado halves.
  4. Halve grape tomatoes. Evenly distribute among four avocado halves.
  5. In a small bowl, juice the lime. Add sriracha. Add olive oil.
  6. Coarsely chop cilantro and add to dressing. Using a fork, stir vigorously to emulsify, adding sea salt to taste.
  7. Using a spoon, drizzle dressing into each avocado half.
  8. Instruct guests to use fork and knife to cut up avocado, allowing dressing to mix with frisee. Enjoy!
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  • AntoniaJames
  • healthierkitchen
  • gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

4 Reviews

AntoniaJames August 13, 2010
Gorgeous! Picking up a few extra avocados at the market this weekend to make it! ;o)
healthierkitchen August 13, 2010
Thanks for the info. I will try - will just pick the bumpiest local cucumber I find at the market!
healthierkitchen August 13, 2010
Looks lovely but I don't think I've ever seen Japanese cucumber. Is it much different than the English seedless?
gingerroot August 13, 2010
They are very similar and you can substitute one for the other. One main difference is that Japanese cucumbers have bumpy skin. I hope you try it, it is quick, healthy and full of flavor.