500g cucumber (about half an English cucumber) 2 avocados 30ml lemon juice 2 salad onions, finely sliced chilli flakes
Peel the cucumber in alternating strips in its length. Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink. Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes. Slice the avocado in half, remove the pip and scoop out the flesh. Cut in to 1,5cm cubes. Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine. Shake the cucumber pieces in the colander to get rid of any moisture. Add to the avocado. Add the sliced salad onions and mix again. Now stir the salad vigorously until the avocado breaks down a bit. Taste the salad and adjust the seasoning with salt, pepper and lemon juice. Scatter over some chilli flakes and serve.
This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.
4 x 2cm thick slices of sourdough bread 6-8 fresh, ripe tomatoes at room temperature half a cucumber 1 small red onion 2 cloves garlic, minced 125ml olive oil 60ml balsamic vinegar juice of 1 lemon a bunch of fresh basil leaves
Preheat your oven to 190℃ and line a baking sheet with baking paper. Cut the sourdough slices into cubes of 1,5 – 2cm. Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt. Place in the oven for 20-30 minutes, until the bread is golden and crisp. Remove from the baking sheet and set aside to cool.
Dressing: Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice. Add the tomato and the juice to a small mixing bowl. Chop the onion as finely as you can, mince the garlic and add to the tomato. Now add the olive oil, balsamic vinegar and lemon juice. Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.
Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl. Cut the cucumber into chunks and add that as well. Pour the dressing over the tomato and cucumber and mix through. Scatter the croutons and basil on top of the salad and mix through. Transfer to a serving platter.