1/2 small cucumber, skinned and diced
salt and freshly ground pepper
2 ripe avocados
150 ml (1/4 pint) vegetable oil
60 ml (4 tbsp) lemon juice
10 ml (2 tsp) clear honey
4 sticks celery, trimmed and thinly sliced
50 g (2 oz) salted peanuts
paprika pepper, to garnish
salt and freshly ground pepper
2 ripe avocados
150 ml (1/4 pint) vegetable oil
60 ml (4 tbsp) lemon juice
10 ml (2 tsp) clear honey
4 sticks celery, trimmed and thinly sliced
50 g (2 oz) salted peanuts
paprika pepper, to garnish
method
1. Sprinkle the cucumber with salt to draw out the juices and leave for 20 minutes. Dry on absorbent kitchen paper.
2. Peel, stone and chunkily slice the avocados.
3. Whisk the oil, lemon, honey and seasonings together and toss with the cucumber, celery, avocados and peanuts. Pile into a serving dish. Serve immediately dusted with paprika pepper.
2. Peel, stone and chunkily slice the avocados.
3. Whisk the oil, lemon, honey and seasonings together and toss with the cucumber, celery, avocados and peanuts. Pile into a serving dish. Serve immediately dusted with paprika pepper.
serving amount
serves 6
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