Posts Tagged ‘cucumber’

Avocado, cherry tomato, and cucumber salad with red pepper and parsley

21 September 2011

Last week, fall swept over the city with a single large gust. The temperature dropped about 10 degrees (Fahrenheit) in one afternoon and everyone rushed home – or wished they had – to change into coats and boots for the evening.

But, unlike New York summers that don’t give spring a chance and usually arrive overnight, in New York fall flirts with summer for weeks before finally settling in sometime before Thanksgiving.

So, on this rather grey morning but with full confidence in many more beautiful Indian summer days, here is a great salad that’s crunchy and fresh but also lush with avocado. It takes five minutes to prepare and goes well with a quick lunch – grilled fish, seared steak – or any-way eggs for brunch.


2 small seedless cucumbers

1 red pepper

About 12 cherry tomatoes

A small handful flat-leaved parsley

1 avocado

Juice from 1/2 lemon

2 Tbsps very good olive oil

Flaky sea salt

Pinch cayenne pepper


Wash the cucumbers, cut them in half lengthways then into 1/2 inch (1 cm) slices and place in salad bowl.

Wash and cut the red pepper in half. Remove the seeds, then cut into 1 inch (2 cm) strips and again into 1/2 inch (1 cm) pieces and place into the salad bowl.

Wash and cut the tomatoes in half, add them to the bowl.

Wash the parsley, pick the leaves from the stems, and coarsely chop the leaves into the bowl.

Slice the avocado in half lengthwise; open it up and remove the stone. With a small sharp knife, cut the flesh of the avocado into 1/2 inch (1 cm) dice, stopping before the skin, then, with a large spoon, scoop out the flesh into the salad.

Dress the salad with the lemon juice, olive oil, salt, and cayenne pepper. Toss, check seasoning, adjust, and serve.


Related posts

Lentil and fennel salad with lemon and parsley

Cucumber yogurt salad

6 September 2010

This salad should be made about 1 hour in advance.



Plain yogurt

Garlic cloves

Sea salt

Freshly ground white pepper



Thinly slice the cucumbers, with a mandoline for example. Add a few tablespoons of yogurt, just enough to coat the cucumber slices but not more, as the cucumbers will release some fluid. Cut a few garlic cloves into thick slices. **The garlic is used to infuse the salad but the slices must be taken out before serving, so the slices should be thick and it’s important to remember the number of pieces used.** Season with salt and white pepper.

Let sit in the fridge for about 1 hour.

Remove the slices of garlic. Cut a small handful of mint leaves very thinly and add to the salad. Serve cold.


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