Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | long european cucumber, very finely diced |
| salt, to taste | |
| 1 | small red onion, finely minced |
| 5 | medium-size ripe tomatoes, finely chopped |
| 2 | serrano peppers jalapeño peppers, seeded and finely chopped |
| 1/4 to 1/2 | cup chopped cilantro (to taste), plus several sprigs for garnish |
| 1 teaspoon | balsamic vinegar |
| 3 tablespoons | fresh lime juice |
| 3 tablespoons | extra virgin olive oil |
| leaf lettuce or boston lettuce for serving (optional) | |
| 1 | avocado, sliced, for garnish |
Directions:
Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.
Source: cooking.nytimes.com
