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Haole Koa Cucumber Avocado Salad

INTRODUCTION

Chill cucumber if making in the middle of summer for that extra refreshing feel! Shichimi togarashi is a Japanese 7-spice blend for sprinkling at the end, which can be substituted for another red chili pepper spice blend or spicy furikake. Recipe by Chef Sofia Flores Florencia @abuelitatechnology

INGREDIENTS

1 heirloom cucumber, bite-size chunks

2 Tablespoons green haole koa seeds, soaked or unsoaked

1 ripe avocado

Juice of 1 lime

1 serrano chili, thinly sliced

Pistachios, peanuts or pumpkin seeds, chopped

Shichimi togarashi, to taste

Sea salt, to taste

Extra virgin olive oil, to taste

STEP 1

If your avocado is large just use half, smash the half avocado in a bowl with lime juice and sea salt. You will smash the avocado, but leave it somewhat chunky.

STEP 2

Cut the cucumber in abstract asymmetric bite-size chunks, then fold it into the smashed avocado. Place the cucumber avocado on a plate as the first layer.

STEP 3

Top with sliced serrano chilis, chopped nuts, extra virgin olive oil, and salt.

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