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Avocado Cucumber Summer Salsa

This is a wonderful cool-hot salsa that is half way between pico de gallo and traditional guacamole. The cucumber adds a cool, crispy edge that makes for a very nice contrast to the spicy pepper. Serve with tortilla chips or as a side for grilled fish or chicken. Also makes a perfect addition to wraps.

Serrano peppers are more spicy than the jalapeños but that extra kick is needed to keep the heat from getting lost behind the other ingredients.

Ingredients

 2 firm Haas avocados, cubed
 1 English cucumber, seeded and cubed
 4 scallions, sliced
 1/4 cup cilantro, chopped
 1 Serrano chile, seeded and minced
 1 lime, zest and juice
 salt and pepper to taste

Directions

Use a ripe but still firm avocado so the salsa does not get too creamy and still has distinct tastes in every bite. Chop the cucumber into pieces about the same size as the avocado chunks. Gently mix all ingredients together to keep the avocado from getting too mushy and serve immediately. You can add another pepper if more heat is desired. Be sure to get a bite with all the pieces when testing for heat.

Serves: 4 to 8
Avocados Cucumbers Scallions Cilantro Lime No-Cook

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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