Avocados were completely foreign to me until I moved to California. I seriously had never seen let alone tasted an avocado until about 15 years ago. It’s shocking to hear because avocados are everywhere now. They literally grow on trees in people’s back yards in Southern California. I consumed large amounts of guacamole back in the day because it was my first taste of avocado. I quickly learned that avocado goes in a lot of different dishes. I came up with this recipe as a way to get out of cooking and use up a lot of ripe cucumbers and avocados. Fresh cucumbers are juicy so this is a really refreshing summer recipe.
3 cups Armenian Cucumber (Persian or English Cucumbers are fine as well), chopped
3 shallots, chopped
1/4 cup rice vinegar
1/8 cup extra virgin olive oil
1 /2teaspoon white pepper
1/2 teaspoon ground coriander
1/2 teaspoon salt
3 avocados, peeled and chopped
1 jar (3.8 ounces) sliced black olives
lemon, to serve
Combine cucumbers, shallots, rice vinegar, olive oil, pepper, coriander and salt into a mixing bowl. Stir to combine.
Add the avocado and olives and gently fold into the dish.
Serve with a slice of lemon.
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