Avocado and Cucumber Salad
by Pati Jinich
INGREDIENTS
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3 EA. Avocados From Mexico, halved, pitted, and cut into chunks
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1 EA. English cucumber, large, cut into chunks
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3-4 EA. Scallions, thinly sliced
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5 T. Mexican crema
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2 T. Plain yogurt
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1 EA. Lime, juice and zest
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1 EA. Garlic clove, small, peeled and pressed or minced
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1 EA. Jalapeño, stemmed and minced
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2 T. Cilantro, finely chopped
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1 t. Kosher salt, or to taste
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For garnish, Cotija cheese, crumbled
INSTRUCTIONS
- Combine the avocado, cucumber, and scallion in a large bowl.
- In a small bowl, whisk together the crema, yogurt, lime juice and zest, garlic, jalapeño, cilantro, and salt.
- Pour the crema dressing over the avocado and cucumber salad and toss to combine. Adjust seasoning, sprinkle with cotija, and serve immediately.
