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Prep time
15 minutes
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Serves
4
Author Notes
This is the refreshing salad of your humid, summertime day dreams. It's crunchy, bright and the perfect compliment to any meal. —What We Eat Gals
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Ingredients
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1
English cucumber
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4 cups
Sugar snaps, blanched and sliced on the bias
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2
Avocados, sliced into bite sized chunks
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4
Scallions, thinly sliced
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1/2 cup
Dill, torn
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1/2 cup
Mint, torn
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1
Lemon, zest and juice
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1 tablespoon
Dijon mustard
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1/4 cup
Extra Virgin Olive Oil
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Salt and pepper to taste
Directions
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Prepare the cucumber: Slice your cucumber lengthwise then scoop out the seeds with a small spoon. Next, gently smack cucumbers on their skin side with a rolling pin or the back of a chef's knife until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with a few big pinches salt and let sit 10 minutes to drain excess liquid.
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For the vinaigrette, whisk together lemon juice, Dijon, olive oil, salt and pepper until emulsified.
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Drain the cucumbers and combine with remaining ingredients. Toss with vinaigrette to taste. Enjoy!
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