Avocado Cucumber Salad with Toasted Peanuts

If you’re looking for an easy yet flavour-packed summer salad to try, consider this beauty! With the ripe, bright-green wedges of Avocados from Mexico and the fragrant toasted peanuts, it would make a beautiful centerpiece at a dinner party or a regular weeknight dinner. I’d say it falls firmly in the ‘sexy summer salad’ category. Also, not counting oil, it’s just ten ingredients and no fancy cooking techniques are required.

The ‘ingredient of honour’ are the avocados from Mexico. They’re our family’s favourite source of healthy fats (Roen and baby River devour them). True story: I’d been planning to make this salad for a few days and had been waiting patiently for my avocados to ripen. This morning, I had all the salad ingredients laid out on the counter and, mistakenly, mentioned to my family that no one should touch them because I had salad plans. Of course, Roen immediately demanded avocado toast and had a meltdown when I told her I was saving the special avocados for later. The offer of cookies for breakfast couldn’t even console her. Finally, she accepted some banana bread in lieu of avocado toast. Lesson learned: always have extra avocados on hand.

If you’ve followed me for a while, you may have noticed I’ve been an Avocados from Mexico ambassador for a while and have developed many recipes for them. Feel free to browse them all here. I hope you enjoy!

You can also browse the Avocados from Mexico site here for more recipes and to read about the health benefits of avocados.

Avocados From Mexico Cucumber Salad

Avocados from Mexico Cucumber Salad 2

INGREDIENTS

For the salad: 

2 Avocados from Mexico (sliced)
2 cucumbers (sliced and deseeded)
1 tbsp oil (I used extra virgin olive oil)
¼ tsp chili flakes
1 clove garlic (chopped)
⅓ c. peanuts (chopped)
¼ c. dill (about a handful, chopped)
Coarse salt and pepper (to taste)

For the dressing: 

3 tbsp tamari or soy sauce
3 tbsp rice vinegar
2 tbsp peanut butter
1 tsp sesame oil

 

DIRECTIONS

  1. Heat oil in a pan over medium heat. Once hot, add chili flakes and garlic and cook for 30 seconds or until fragrant and sizzling. Next, add the peanuts and cook, while stirring, until golden brown. Remove from pan and set aside. 
  2. Make the dressing by adding all ingredients to a jar and shaking or stirring thoroughly to combine. 
  3. In a salad bowl, add cucumbers, one of the sliced avocados and most of the dill (reserving a pinch for the garnish). 
  4. Pour dressing over the salad and toss. Finish the salad by adding on the toasted peanuts, the remaining avocado, the remaining dill and salt and pepper. Enjoy!

 

Thanks to Avocados From Mexico for sponsoring this post! All opinions are my own. 

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