Summer Cucumber and Avocado Salad with Southeast Asian Over the Top

Summer Cucumber and Avocado Salad with Southeast Asian Over the Top

It's too hot to cook, but it's never too hot to chop! This quick and easy summer salad comes together in a minute and has all the "things" you need - creamy avocado, crispy cucumber, spicy serrano and the sharpness of scallions.  

It's too hot to cook, but it's never too hot to chop! This quick and easy summer salad comes together in a minute and has all the "things" you need - creamy avocado, crispy cucumber, spicy serrano and the sharpness of scallions.  Add a drizzle of avocado oil and the signature crunch of our Southeast Asian ancient grain blend and you'll be on your way to delicious.  Add a protein like chicken or fish should the mood strike you and make it a full meal deal!  Watch the full recipe here!

Summer Cucumber and Avocado Salad with Southeast Asian Over the Top Recipe

By Laura Briscoe
Prep time: 10 minutes
Cook time: O minutes
Servings: 2-3 servings

Ingredients

  • 1/2 of one large hot house (English) cucumber
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 medium serrano, thinly sliced (seeded, if less spice is desired)
  • 1 large scallion, thinly sliced
  • 1 heaping tablespoon, Over the Top Southeast Asian blend
  • Avocado oil, for drizzling
  • Juice of half a lime

Instructions

  • Plate sliced cucumber on serving platter or individual serving plates.
  • Scatter scallion and serrano slices over the cucumber slices
  • Portion the avocado slices decoratively (we like things to look nice)
  • Squeeze the juice of half a lime, then drizzle the salad with avocado oil as desired
  • Sprinkle a heaping tablespoon or so of Over the Top Southeast Asian, well, over the top

Referenced products

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