Emily Baird, a private chef in Los Angeles, made If & When the best supporting actor in this tasty dressing for cucumber salad with avocado.
8 Persian cucumbers
1/2 cup coconut flakes
1/2 cup salted peanuts
2 TBS lime juice (or lemon juice)
2 TBS olive oil
1 tsp Moroccan Preserved Meyer Lemon Paste
1 tsp minced Serrano or jalepeño
1/2 tsp kosher salt
1/2 tsp agave
1/4 tsp ground coriander
Fresh mint leaves (or cilantro)
Wash, then quarter the cucumbers lengthwise (leave the skin on). Trim some of the seeds with a pairing knife and dice into 1/4” cubes. Set aside.
Toast 1/2 cup coconut flakes and roughly chop 1/2 cup salted peanuts. Slice 1 avocado into 1/2” pieces.
Toss cucumbers with dressing (leave a little to drizzle on top) in a serving bowl. Add avocado, peanuts, coconut and some mint leaves. Drizzle remaining dressing to cover the avocado. Serves 4.
Adapted from the recipe by Emily Baird (@everythingyouwanttoeat).