I love salads. The more unique the flavors the better. Inspired I headed over to the fruit market. Avocados are plentiful right now at the fruit market. I also picked up some cute teeny tiny limes. My creative juices are flowing…..
But first I needed to figure out what these cute little limes were. If you blind fold yourself when tasting it, you might say it’s a lemon or maybe a lime. No wait there’s a bit of sweet tartness to it…
A quick Google search and… Calamansi Lime! They’re a mix between a kumquat and a mandarin orange and are popular in Malaysian and Filipino cuisine. You can squeeze some of the juice over fish to eliminate gross fishy odor. In Vietnam, they called them Kumquats but here they’re actually Calamansi Lime and are the same thing.
I thought it would be a great day to figure out a fantastic salad to balance a very hearty Turkey Gumbo. I just wasn’t in the mood for another iceberg lettuce salad. No one in my house really eats it anyways. Well they don’t really eat salad too often (before you judge me they get plenty of vegetables throughout the day).
Avocado and Cucumber Salad
- 1 English Cucumber, sliced very thin with a Mandolin Slicer or Electric Slicer
- 2 Avocados, sliced very thin
- 1/2 Red Onion, sliced very thin
- In a large bowl mix together all of the ingredients.
Kumquat-Herbed Laban Dressing
- 1/2 Cup Laban or Greek Yogurt
- 2T Buttermilk (mix together a little less than 2T of milk with enough white vinegar to make 2T total)
- 2 sprigs Green Onion, sliced
- 2T Parsley, chopped
- 1t Honey
- 1t Olive Oil
- 1T Calamansi Lime Juice
- Finely chopped zest of 1 Calamansi Lime
- Salt and Pepper
- Drain laban of excess whey in a double-paper towel lined colander for about 15 minutes.
- Whisk together all of the Yogurt Dressing ingredients and refrigerate to marinate flavors.
- Drizzle over salad and toss well. Serve Cold.