This no-lettuce green, avocado, lime, and cucumber salad goes perfectly with chicken kebabs

 

For four

 

  • 1 large avocado
  • ½ cucumber
  • Few mint leaves
  • 6 spring onions
  • 1 small tomato – optional if you want it completely green… or if you have a few borage flowers to add in
  • Juice and zest of a lime
  • 4 tbsp olive oil
  • Smoked salt
  • 4-5 sichuan peppercorns – ground in a pestle and mortar

 

  1. Halve the avocado, take out the stone, and take the flesh out of the skin using a grapefruit knife. Chop the flesh and put into a bowl
  2. Chop the cucumber – you can leave on the skin if you like
  3. Core the tomato, deseed and chop
  4. Chop the mint leaves
  5. Take off the roots of the spring onion, slice across thinly up into about an inch (couple of cm) of the green
  6. Add all to the bowl
  7. Mix the dressing in a dressing bottle – add any soft, mushy flesh from the avocado to the mix of olive oil, lime juice, salt and pepper. Shake
  8. Add to the salad and dress
  9. Garnish with the lime zest.

 

 

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