Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Avocado Slices, Avocados, Chicken, Cilantro, Cooking Light, Cucumber, Dinner, Garlic, Garlic Clove, Garlic Vinaigrette, Jalapeno, Jalapeno Pepper, Kid Friendly, Kosher Salt, Light Side, Lime Juice, Lunch, Main Courses, Main Meal, Olive Oil, Peppers, Red Pepper, Red Pepper & Cucumber Salad, Salad Dressing, Salads, Shallot, Shrimp, Side Dishes, Side Salad, Summer, Summer Cooking, Summer Fun, Tofu, Vegan, Vegetables, Vegetarian, Victoria Hart Glavin, Victoria's Red Pepper & Cucumber Salad, Vinaigrette, Week Nights
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.
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.