I love summer cooking.
There are suddenly many more vegetables to choose from, they go down in price, and up in quality at the same time.
One thing that can be bothersome, though, is cooking when you don't want to heat the house up. This recipe manages to use very little heat and is both filling and refreshing - the perfect summer lunch.
This recipe also happens to be vegetarian and could be a gluten/grain free alternative to an egg salad sandwich for those who can't eat bread.
1 small very ripe avocado
lime juice to taste
salt to taste
diced cilantro and cayenne (optional)
Peel the cucumber and cut it in half lengthwise. Scoop the seeds out with a spoon, then lightly salt the cucumber boats all over and place face-down on the cutting board. Set aside.
Place the eggs in a small lidded pot with cold water. Place over medium heat until the water comes to a full boil, then turn the heat off and let the eggs sit in the hot water (with the lid on) for 10 minutes.
While the eggs sit, cut the small avocado in half and scoop the inside into a small bowl. Add a pinch of salt and a squeeze of lime juice and smash with a fork to make it smooth.
When the eggs are done, rinse them under cold running water and peel them. When they are cool, toss them into the bowl with the mashed avocado and smash them with the fork to your desired consistency. Taste the egg salad, and add more salt and lime until it tastes awesome.
Place the cucumber boats on a plate and scoop the egg salad into them, with half the egg salad per boat.
Sprinkle with finely diced cilantro and/or cayenne pepper, and enjoy!
(it may be easier to eat the cucumber boats if you cut each boat into 3-4 pieces)
Shared on The Nourishing Gourmet's Pennywise Platter