Red Pepper & Cucumber Salad

Red Pepper & Cucumber Salad

Summer is here and I tend to want to eat a bit lighter during these warm months.  Here is a good side salad.  If you want to make it a main meal then add sautéed chicken, shrimp or tofu.

INGREDIENTS

1 Garlic Clove

1 Diced Large Shallot

1 Seeded and Diced Jalapeno Pepper

4 Tablespoons Freshly Squeezed Lime Juice

1/2 Cup Olive Oil

1 Large Seeded and Diced Red Pepper

1 Large Peeled and Diced Cucumber

1/2 Cup Chopped Cilantro

3 Sliced Ripe Avocados

1/2 Teaspoon Kosher Salt

Pound the garlic clove to a smooth paste.  Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl.  Let sit for 10 minutes.  Add 1/2 cup olive oil and stir to combine.  Place the red pepper, cucumber and chopped cilantro into a medium size bowl.  Pour half of the garlic vinaigrette into the bowl of red pepper mixture.  Stir to combine well.  Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado.  Spoon the red pepper mixture on and around the avocado.  Serve immediately.  Serves 4 as a side salad or 2 as a main dish.

Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board.  Use a sharp knife and cut just to the right of the stem and along one side of the pepper.  Remove just the flesh and not the seeds.  Rotate the pepper a quarter turn and then slice again.  Continue to turn and slice until you have four seedless slices.  Throw away the seeds and core.