Jade salad with avocado and cucumber

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Jade salad with avocado and cucumber

Jade salad with avocado and cucumber

Number of people

1 ripe but still firm avocado

1/2 cucumber

fennel bulb

1 handful of Thai basil

1 tablespoon sesame oil or neutral oil

1 tablespoon nuoc mam

1 juicy lime

1 teaspoon sugar

2 cloves of garlic

1 shallot

Pepper or 1 small bird pepper, seeded and minced

Preparation: 15 min
Step 1
Slice the cucumber and fennel stems very thinly (you can also put the fennel leaves as you wish), peel and dice the avocado, put everything in a bowl.
Step 2
Mince the garlic and shallot. Put them in a bowl, add the chilli (or pepper), lime juice, nuoc mam and oil. Emulsify to dissolve the sugar.
Step 3
At the last minute, coarsely chop the Thai basil leaves, add them with the sauce to the bowl, drizzle over the salad, mix and serve.
Author's note
I named this impromptu salad "jade" because of the shade of greens:) Thai basil cannot be replaced by anything else, it has a very special aniseed flavour. For sesame oil, be careful not to use Asian sesame oil, or reduce the amount to 1 teaspoon, because it is very, very strong.

I add my grain of salt

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