Cucumber-Avocado Salsa

Cucumber-Avocado Salsa
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.
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CucumberCucumber
Green OnionsGreen Onions
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2
Whisk together vinegar and next 5 ingredients in a small bowl.
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VinegarVinegar
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WhiskWhisk
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3
Pour vinaigrette over cucumber mixture, and season with salt and pepper.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
CucumberCucumber
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.)
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AvocadoAvocado
SalsaSalsa

Equipment

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.
Sandhi Sanford and Benedict Pinot Noir
Sandhi Sanford and Benedict Pinot Noir
The unique 2012 has layers of wild cherry, licorice, black pepper and cinnamon. The pale ruby red color and silky tannins show us how majestic this site is.
DifficultyHard
Ready In45 m.
Servings8
Health Score46
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