Sugar snap, avocado and crushed cucumber salad
Delicious and refreshing sugar snap pea salad with creamy avocado and crisp crushed cucumber - a perfect blend of colors, textures, and flavors.
Ingredients:
- 1 English cucumber
- 4 cups Sugar snaps, blanched and sliced on the bias
- 2 Avocados, sliced into bite sized chunks
- 4 Scallions, thinly sliced
- 1/2 cup Dill, torn
- 1/2 cup Mint, torn
- 1 Lemon, zest and juice
- 1 tablespoon Dijon mustard
- 1/4 cup Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions:
- Prepare the cucumber: Cut the cucumber in half lengthwise and remove the seeds using a small spoon. Then, gently crush the cucumbers by tapping on the skin side with a rolling pin or the blunt side of a chef's knife until they start to break apart. Rip them into small pieces. Put them in a colander, sprinkle with some salt, and let them sit for 10 minutes to remove excess water.
- To make the dressing, mix together lemon juice, Dijon mustard, olive oil, salt, and pepper until well combined.
- After draining the cucumbers, mix them with the rest of the ingredients. Toss with the dressing according to your preference. Enjoy!
Summary:
- Calories: 1413 kcal
- Fat: 116 g
- Protein: 26 g
- Carbs: 94 g
- Potassium: 3766 mg
- Magnesium: 313 mg