There are many ways to enjoy fresh cucumber and avocado in the mornings, but when fruits like mango begin to appear in the spring, it is particularly glorious and becomes a celebration of the season. Incorporate your favorite raw vegetables into the salad along with fresh tomatoes when in season. This salad also makes a delicious light lunch or small first-course for dinner.
serves 3 to 4
ingredients
1 large or 2 small avocados
2 Ataulfo ripe mangoes
1 small or half of a large cucumber
2 to 3 ounces of goat feta cheese
Sprinkle of sea salt
Sprinkle of red chili powder (optional)
Herb sprigs (such as parsley, cilantro, or basil)
15 to 20 kari leaves
2 tablespoons olive oil
1/2 teaspoon fennel seeds
Juice of one small lime
1 to 2 tablespoons finishing olive oil (optional)
instructions
Slice the avocado in half, then slice into wedges. Peel the mangoes, cut the two sides and cut the sides into wedges. Slice any leftover fruit on the mango or enjoy sucking the remaining mango. Peel the cucumber if needed, slice into half lengthwise and cut each half into wedges. Spread the avocado, mango and cucumber, cut side up on a large platter.
Break up chunks of the goat feta cheese and tuck it in between pieces of fruit and vegetable.
Place sprigs of herbs over the salad, then sprinkle salt and chili powder over the entire plate.
In a small frying pan, heat olive oil and pop the fennel seeds and fry the kari leaves. Remove from heat and squeeze the lime juice over the oil, stirring it together. Pour over the salad while trying to garnish all the ingredients. Drizzle more finishing olive oil if desired.
Also in Recipes
