Cucumber, tomato and avocado salad

By Raquel Fox
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Caribbean rice dishes are complemented with a fresh, bright and citrussy salad that balances the umami (savoury meaty flavours) of the dish.




  • 1 tablespoon (15 mL) Dijon mustard
  • 1 teaspoon (5 mL) mustard seed
  • 1/4 cup (60 mL) cider vinegar
  • 1 teaspoon (5 mL) honey (optional)
  • 1 cup (250 mL) Extra Virgin Olive Oil
  • Salt to taste


  • 1 English Cucumber, spiralized or sliced ¼ inch thick
  • 4 Compari vine tomatoes, cut into quarters and into half
  • 1 ripe firm avocado, diced
  • Juice of 1/2 lime
  • 1/2 small red onion, diced
  • 1/4 cup (60 mL) mint leaves, diced
  • Crushed pink peppercorns to garnish


1. Add all dressing ingredients to a medium bowl (except the oil), and whisk together.

2.  Gradually whisk in the oil, set aside. Add lime juice over diced avocado.

3.  Add all ingredients for the salad to a large bowl (except for the peppercorns), drizzle with the dressing and toss. Garnish with the peppercorns and serve.


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