Cucumber Salad

My Mom dropped off a container of strawberries today - quite ripe and needing to be used. Off to Pinterest! I found nothing I wanted or could make using the strawberries, but was reminded of this simple sounding recipe for a spicy cucumber salad. Had a few Thai chilis leftover from the guacamole, most of a cucumber in the crisper plus a good hunk of red onion needing to be used so I was good to go.

Glad I did, too - I could easily eat an entire cucumber made into this salad. It's really good: light, fresh, crunchy, and the dressing is perfect. Yum.

*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*

Cucumber Salad
Kayotic Kitchen

1 cucumber, sliced lengthwise and seeds mostly removed
1 small red onion
1-2 Thai chilis (fewer the seeds, lesser the heat)
2 tbsp honey
3 tbsp rice vinegar
1/8 tsp ground ginger
1/4 tsp ground coriander seed
few drops sesame oil
1 tbsp vegetable oil
pinch of salt

Chop cucumber, red onion and chili into a dish. Whisk together honey, rice vinegar, spices, oils, and salt. Dress salad and chill 15 minutes before serving.
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Guacamole

Matt and I have been watching a lot of Jamie Oliver, lately. Jamie at Home, mostly, with a bit of Jamie's Great Italian Escape thrown in for good measure. I admire the simple, no nonsense approach to life and the kitchen, and this guacamole is proof that even I, a strict follower of recipes, can wing it just a little...with delicious results.

We served the guacamole with cheese quesadillas.

*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*

Jamie Oliver's Guacamole
Serves 2

1 avocado, peeled and pitted
1 rounded tablespoon finely minced onion
2 Thai chilis, finely minced (fewer the seeds, lesser the heat)
kosher salt and freshly ground black pepper
1 tomato, deseeded and diced
juice of 1 lemon

Mash the avocado and season with about 1/4 tablespoon kosher salt and a few grinds of black pepper. Fork in the onion, chili and tomato. Stir in the lemon juice. Taste and adjust seasoning (I added another half tablespoon or so of kosher salt and another few grinds of black pepper).
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