Spice, sweet + a hint of heat makes for a helluva salad. Emily Baird, a private chef in Los Angeles, makes If & When the best supporting actor in a dressing for cucumber with avocado.
8 Persian cucumbers
1/2 cup coconut flakes
1/2 cup salted peanuts
2 TBS olive oil
2 TBS lime juice (or lemon juice)
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 cucumbers lengthwise (leave skin on). Trim some of the seeds with a paring 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 in a serving bowl (leave a little to drizzle on top). 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). Image: Emily Baird.