Description
A refreshing salad featuring crisp cucumbers, creamy avocados, and zesty sumac, perfect for summer gatherings.
Ingredients
Scale
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 3 Tbsp. rice vinegar
- 2 tsp. ground sumac
- 1 tsp. kosher salt, divided
- 2 scant Tbsp. sesame seeds
- 1 lb. cucumbers (English/Hot House or Persian), cut into bite-sized chunks
- 1 medium ripe avocado, cut into small pieces or thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 1/3 cup fresh dill, roughly chopped
Instructions
- Combine the sliced shallots, rice vinegar, ground sumac, and 1/4 tsp. kosher salt in a small bowl. Allow to sit for at least 20 minutes.
- Toast the sesame seeds in a dry skillet over medium heat, stirring frequently for 3 to 5 minutes, until browned.
- Arrange the cucumber and avocado on a serving platter, sprinkling with the remaining 3/4 tsp. kosher salt and drizzling with olive oil.
- Scatter the marinated shallots over the cucumber and avocado, finishing with toasted sesame seeds and fresh dill.
Notes
For best texture, serve immediately, but can be stored in the fridge for a brief period.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg