CUCUMBER SALAD CUPS (with avocado-cilantro dressing)
These Cucumber Salad Cups (with avocado-cilantro dressing) are a visually impressive way to serve healthy salad ingredients in a unique and tasty way.
Cut an English cucumber (or field cucumber, but peel it) into slightly more than an inch thickness. Scoop out the seeds and flesh, but don’t remove all of it. Keep a thin layer at the bottom of the piece, so that you can stuff them without the filling coming out. You can easily do this step several hours ahead, or even the night before.
Prepare the dressing. In a food process or blender, combine the following:
- 1 ripe avocado
- 3/4 cup fresh cilantro (packed)
- 1/2 cup non-fat plain yogurt
- 2 whole green onions
- 1 small clove garlic, cut into quarters
- 1.5 tablespoons lime juice
- 1/2 tsp sugar
- 1/2 tsp salt
- (Optional: 1/2 of a jalapeno or 1 tiny Thai chili pepper, seeds removed)
Chop up your choice of vegetables very finely. I used yellow, green, red and orange bell peppers, carrots, zucchinis. Toss a few tablespoons of avocado dressing onto the veggies to coat them as desired.
Press a nice spoonful of the veggie mixture into each cup. Serve and enjoy your salad in this different, tasty and visually pleasing way. There is no reason you can’t add a little feta cheese to the mix if you’d like 😉
I also placed a nice dollop of this mixture on a piece of oven-baked cod and it was a positively delicious replacement for a sweet salsa.
The crunchy yet creamy texture of the salad with the super-moist delicate fish was nothing short of wonderful. Enjoy. Notice the black sesame corn chips? I definitely scooped up some more with some of those!