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A Southwestern combination of vegetables for a crisp salad which I usually serve as a first course with some warm corn tortillas. It could also be served with the main.
Servings: 4
Crisp avocado cucumber salad
4 cups baby arugula
3 tbsp olive oil
2 tsp lime juice
1/4 tsp ground cumin
1/2 tsp honey
Salt and freshly ground pepper
2 ripe avocados
2 baby cucumbers, cut in chunks
1 small red onion, cut in chunks
2 tbsp chopped cilantro
Method
Place arugula in a salad bowl. Whisk together oil, lime juice, cumin and honey. Season with salt and pepper. Peel and dice avocados and place over arugula. Top with cucumbers and onions. Drizzle with dressing, tossing everything together gently, taste for seasoning, adding salt and pepper if needed. Garnish with cilantro.