Cucumber Salad with Avocado and Pumpkin Seeds
To me, the perfect summer dinner consists of a bunch of different salads. And not just green salads, interesting ones with different components and textures that you can happily fill your plate with. We’re always looking for new ones to add to the mix, grains, beans, greens, potato, whatever goes. On hot lazy days I’m always content with a smorgasbord of salads for any meal; I’m the kind of person who loves to have a million things on my plate so I have a lot of different tastes. And because it’s summer, no one cares about the dishes or what time it is (or that the cucumber I was supposed to use for the recipe somehow disappeared from our cottage fridge). No, summer dinners are for second helpings, loud conversation and the sense of the evening stretching out ahead of you, with no definite schedule. Oh, and a heaping plate of salads.
Serves 6
Ingredients:
1 large cucumber
1/4 red onion
1 tsp salt
1 clove garlic
2 cups of fresh snow peas
1/4 cup feta
1 avocado
4 tbsp pumpkin seeds
Olive oil
2 tbsp lemon juice
1. De-seed your cucumber by scooping them out with a spoon, then thinly slice it and place in a large bowl
2. Thinly slice onion and mince garlic and add to the bowl along with vinegar and salt. Let sit for about 15 minutes
3. Meanwhile, bring a small pot of water to a boil. Throw the snow peas in and blanch them by letting them cook for about 2-3 minutes before taking off the heat and draining
4. Roughly chop the snow peas and add to the cucumber mixture, once 15 minutes is up.
5. Crumble the feta and slice the avocado and place both on top of the salad, along with the pumpkin seeds. Drizzle with a bit of olive oil, lemon juice and salt if needed. Enjoy!
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