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Avocado Cucumber Salad with Carrot-Sesame Dressing
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Description
Crisp cucumber, creamy avocado and a bright, flavorful carrot-ginger-sesame dressing equals your cure for the same-old-salad summer blues!
Ingredients
- 2 teaspoons Sesame Seeds
- 2 Small Carrots, Roughly Chopped
- ½ Small Shallot, Roughly Chopped
- 1 Tablespoon Ginger, Roughly Chopped
- 2-½ Tablespoons White Wine Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Water
- Salt And Freshly Ground Black Pepper
- 4 Tablespoons Sesame Oil
- 1 head Bibb Lettuce
- 2 Small Cucumbers, Peeled, Cut In Half Lengthwise, Seeded, And Sliced
- 2 Avocados, Halved, Peeled, Pitted, And Sliced
Preparation
Preheat the oven to 350 F.
Arrange the sesame seeds on a baking sheet and toast for about 5 minutes, or until seeds are lightly golden. Watch carefully as seeds burn quickly! When done immediately remove pan from oven and set aside.
Meanwhile, prepare the dressing. In a food processor, add the carrot, shallot, ginger, vinegar, honey and water. Pulse until smooth and creamy. Season to taste with salt and freshly ground black pepper. Add the sesame oil and pulse again, until well combined.
Break the lettuce leaves off the head and arrange the lettuce on 4 serving plates. Top with cucumber and avocado slices. Drizzle on plenty of dressing. Top with toasted sesame seeds, and serve.
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