I couldn’t decide whether to call this a salad or a salsa. In the end it had to be a salad. After all, it covered practically half my plate, more than the small piece of chicken next to it. Maybe if I’d chopped up the salad vegetables more daintily and served a bit less of it, it would have been a salsa.
Who cares? It’s exactly the type of salad I want to eat right now. It’s tasty from the mint and the dressing and the avocado helps to make it more filling too. Ok, it’s a salad so not massively filling, but enough to stop you feeling like you have to have some bread, rice couscous or whatever your carb of choice is on the side.
I served it with griddled chicken but for a vegetarian alternative, griddled halloumi would be lovely, and possibly tofu, but I’m not personally a big fan of it (unless it’s served with lots of chilli and garlic) so I’ll leave that choice up to you.
Ingredients – Serves 2-6, depending on how much each person has
1 red pepper
1/4 red onion
1 tbsp mint leaves
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
How to Make Quick Avocado and Cucumber Mint Salad
1. Dice all the vegetables. Try to chop the avocado, tomato, cucumber and pepper so the pieces are a similar size. Dice the onion much more finely and finely slice and chop the mint.
2. Put all the ingredients in a bowl with the olive oil and vinegar, plus a little salt and pepper. Then mix it all together.
I am linking this to the Weekend Social Party at Culinary Flavours. As it makes a perfect side dish for a barbecue I am also linking it to 4 Seasons Food hosted by Eat your Veg and Delicieux. The theme is Al Fresco. It is also linked to Made with Love Mondays at Javelin Warrior’s Cookin w/Luv.