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Spicy Carrot, Cucumber and Fresh California Avocado Salad

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Spicy Carrot, Cucumber and Fresh California Avocado Salad

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Ingredients

Serves: 6

As needed Cucumber Salad, recipe follows
2 lbs. baby carrots, peeled, halved lengthwise
4 1/2 oz. sourdough bread, cut into cubes
3 Fresh California Avocados*, peeled, seeded, diced
1/2 oz. cilantro leaves
1/4 cup Extra virgin olive oil
1 tsp. sea salt
As needed Toasted black sesame seeds, as needed for garnish
As needed Olive oil, as needed
As needed Cucumber Salad(Yield: 6 1/2 cups)
2 lbs. Japanese or pickling cucumbers, thinly slided
5 oz. shallots, thinly sliced
1/4 oz. Thai chili, thinly sliced
2 oz. ginger, finely julienned
3 cups rice wine vinegar
2 cups sugar
2 Tbsp. salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Cucumber Salad:

  1. Combine all ingredients in a large bowl. Mix well to dissolve the sugar. Transfer to a smaller container.
  2. Cover and refrigerate for at least 2 hours or overnight.

To Assemble:

  1. Preheat oven to 350°. Toss the sourdough bread cubes with a tablespoon of olive oil and sprinkle with salt. Spread on a baking sheet. Bake for 10-12 minutes until crisp and light brown. Set aside to cool.
  2. Bring a large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp tender. Drain carrots and place in a bowl of ice water.
  3. Drain cucumber salad, reserving some of the liquid. Drain carrots and mix with cucumber salad in a large bowl with some of the cucumber salad liquid. Add diced Fresh California Avocado, croutons, cilantro leaves, sea salt, and about ¼ cup of the olive oil. Mix gently. Add more salt or olive oil as needed to taste.
  4. Divide the salad among six bowls (approx. 2 ½ cups per bowl). Drizzle each with a little more olive oil. Sprinkle each with the sesame seeds. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Gregory Gourdet, Departure Restaurant and Lounge, Portland OR

Comments

(20 Ratings)