Spicy Carrot, Cucumber and Fresh California Avocado Salad

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Serves: 6

Ingredients
Instructions

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

Cucumber Salad:

Combine all ingredients in a large bowl. Mix well to dissolve the sugar. Transfer to a smaller container.
Cover and refrigerate for at least 2 hours or overnight.

To Assemble:

Preheat oven to 350°. Toss the sourdough bread cubes with a tablespoon of olive oil and sprinkle with salt. Spread on a baking sheet. Bake for 10-12 minutes until crisp and light brown. Set aside to cool.
Bring a large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp tender. Drain carrots and place in a bowl of ice water.
Drain cucumber salad, reserving some of the liquid. Drain carrots and mix with cucumber salad in a large bowl with some of the cucumber salad liquid. Add diced Fresh California Avocado, croutons, cilantro leaves, sea salt, and about ¼ cup of the olive oil. Mix gently. Add more salt or olive oil as needed to taste.
Divide the salad among six bowls (approx. 2 ½ cups per bowl). Drizzle each with a little more olive oil. Sprinkle each with the sesame seeds. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.