Cucumber-Avocado Salsa might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 72 calories, 1g of protein, and 5g of fat per serving. This recipe serves 8. This recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have pepper, lime zest, cilantro, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
1
Combine cucumber and scallion together in a medium bowl.
Ingredients you will need
Cucumber
Green Onions
Equipment you will use
Bowl
2
Whisk together vinegar and next 5 ingredients in a small bowl.
Ingredients you will need
Vinegar
Equipment you will use
Whisk
Bowl
3
Pour vinaigrette over cucumber mixture, and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Vinaigrette
Cucumber
4
Add avocado just before serving, and toss gently to mix. (You can make this salsa ahead of time and refrigerate until ready to serve, but add the avocado just before serving.)
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.