Monday, July 4, 2011

Recipe: Cucumber, Fennel & Avocado Salad With Fresh Herbs

Summer is a time of abundant produce and lighter eating.  It is nice to find a recipe that uses the great garden harvest and is lighter fare.  The dressing can be made in advance and used for other salads.  The salad itself should be made right before eating.

  • Juice from 1 lemon or lime
  • Juice from 1 orange
  • 5 T olive oil
  • 1 T raw honey or agave
  • 1 t sea salt
  • 1/2 t fresh chopped ginger
  • pepper to taste
  • 1/2 t of ground cumin and coriander
  • 1 english (seedless) cucumber peeled and cubed
  • 1 fennel bulb cubed
  • 1 firm avocado peeled and cubed
  • 4 T chopped fresh cilantro
  • 3 T chopped fresh mint
  • optional-can substitute other fresh herbs like basil or dill, but during the summer mint and cilantro are balancing and cooling.
  • Simply mix all salad ingredients together and gently toss them with the dressing.   

Stay healthy & well,

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