Tis the season for cool, fresh, easy side dishes, am I right?
Nights like tonight, I’ve spent all day working on my computer, and the first thing I do when I get home is to go putter in the garden a little bit. If I’m lucky, I can pick a few cucumbers, a few cherry tomatoes, and be halfway to a salad. OR, I can go to the grocery store, snag a few items in the produce aisle, and have something easy in a few minutes. It’s my favorite part of summer cooking.
In our part of the country, a lot of people don’t have air conditioning in their house – or maybe they have a window unit in the bedrooms but they don’t A/C the entire house because when you only need it a couple of days a year, it’s not really worth it to install the whole deal.
But that often results in our not turning the oven on a lot in the evenings. Which is fine with me! Because as you may have noticed, I freaking LOVE a good salad!
Now all I need is to focus on getting a great protein to pair with the salad!
In the meantime, I’ll be patiently awaiting tomato season’s arrival. (yes, I know you can get tomatoes… but what I am really waiting for is the ones in my backyard. It really does make a taste difference!)
This salad is already paleo, Whole 30 friendly, gluten free and low carb. I think a nice piece of grilled fish would be the perfect pairing with the sesame and lime flavors and the crunchy fresh cukes!
- 2 cucumbers, VERY thinly sliced (use a mandolin slicer if you have one)
- 1 ripe avocado, thinly sliced
- 4 radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- Juice of 1 lime
- 1 tbsp. sesame oil
- 1 tsp. rice wine vinegar
- Heavy pinch of salt
- 2 tsp. sesame seeds
- Toss cucumbers, radishes and cherry tomatoes in a big bowl.
- Add lime juice, sesame oil, rice wine vinegar and salt and toss again.
- Finally, top with avocado (If you toss it too much it will fall apart 🙂 ) and top avocado slices with a little additional squeeze of lime to prevent browning.
- Top with sesame seeds.