Deb Perelman’s Cucumber Avocado Salad

Yesterday, I ate 9 Reese’s peanut butter cup brownies and penne a la vodka pizza. So today I had to eat a salad, whether I liked it or not (though it should be said that I ate 5 more brownies and had a slice of pizza for breakfast). I found this salad on one of my my go-to food addiction websites, smittenkitchen.com. It appealed to me mainly because it consists solely of cucumber and avocado, 2 of the most tolerable salad ingredients. It’s also a genuinely healthy salad; the dressing only has 2 tbsp of mayo in it, which isn’t a lot considering the ratio of dressing to salad.

I made this alongside curry chicken tenders from Trader Joe’s, and a baked potato. It would have been better with brown rice or quinoa, but I wanted something that I could top with sour cream. Wow, I really did not eat healthily today after all. Whoops.

Original Recipe: http://smittenkitchen.com/blog/2015/04/obsessively-good-avocado-cucumber-salad/

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INGREDIENTS:

1 large cucumber, cut into large chunks

1 large avocado, diced

2 scallions, thinly sliced

2 tbsp mayo

1 tsp sriracha

Juice of 1 small lime

Parsley, for garnish

Salt, to taste

DIRECTIONS:

Combine cucumber, avocado, and scallions in a medium serving bowl. Set aside.

Whisk together remaining ingredients, except for parsley. Drizzle this over the vegetables, stir gently until most of the veggies are dressed. Sprinkle with parsley.

Enjoy!

Leslie