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Cucumber, tomato and avocado salad
Caribbean rice dishes are complemented with a fresh, bright and citrussy salad that balances the umami (savoury meaty flavours) of the dish.
SERVES
4
TO
6
Ingredients
Dressing
- 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
Salad
- 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
Directions
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.
