Spicy Carrot, Cucumber and Fresh California Avocado Salad - California Avocados
This salad recipe uses Thai chili, cucumbers, carrots, ginger, and creamy avocado to balance the heat. Check out this crunchy and creamy treat!
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Ingredients
- Cucumber Salad, recipe follows
- 2 lb. baby carrots, peeled, halved lengthwise
- 4 1/2 oz. sourdough bread, cut into cubes
- 3 Fresh California Avocados*, peeled, seeded, diced
- 1/2 oz. cilantro leaves
- 1/4 cup Extra virgin olive oil
- 1 tsp. sea salt
- As needed Toasted black sesame seeds, as needed for garnish
- As needed Olive oil, as needed
- Cucumber Salad (Yield: 6 1/2 cups)
- 2 lb. Japanese or pickling cucumbers, thinly slided
- 5 oz. shallots, thinly sliced
- 1/4 oz. Thai chili, thinly sliced
- 2 oz. ginger, finely julienned
- 3 cups rice wine vinegar
- 2 cups sugar
- 2 Tbsp. salt
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