Cucumber Salad with Dill and Shallots

May 9, 2011 9:14:17 AM PDT
Recipe from Renya Simnegar's new cook book "Persian Food from the Non-Persian Bride"
  • 3 English cucumbers, peeled and seeded
  • 1 large shallot, finely sliced (1/2 red onion is a fine substitute)
  • 1 avocado, chopped
  • 1/4 cup fresh dill, chopped
  • Dressing:
    1/4 cup olive oil
    1 tablespoon Dijon mustard
    1/4 cup mayonnaise
    1 teaspoon salt
    1/2 teaspoon pepper
    juice of 1 lime or 3 tablespoons bottled lime juice

1. Halve cucumbers lengthwise and use a spoon to remove the seeds. Cut cucumber halves horizontally into slices ½-inch thick. Mix cucumbers, shallots or red onion, avocado, and fresh dill in a large bowl. Cover and set aside. If you are not going to serve immediately, sprinkle with lime juice and stir, to prevent the avocados from darkening.

2. In a small bowl, combine dressing ingredients.

3. Pour dressing on salad just before serving.

Yield: 3 cups

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