Red Pepper & Cucumber Salad

Red PepperRed 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.

Jalapeno Peppers

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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