I have all these beautiful mint leaves sitting in my fridge, and I don’t really know what to do. So I asked myself, “What can I do with mint?”. Mojito? I don’t really drink alcohol, and I don’t really want soda. Besides, I’m trying to cut back on my sugar intake. Mint sauce kinda goes with lamb. But the lamb in Indonesia isn’t really good. Salad? Sure! Plus, my mom has some ripe avocados, and she’s been yelling at us to eat them before they go bad. So I took those avocados, added some cucumbers and turned them into a bowl of salad!
3-4 medium cucumbers (or 2 larger cucumbers)
salt (for drawing water out of cucumber)
1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
1-2 tsp fresh lemon juice (to toss with avocado)
1/2 cup finely chopped fresh mint (measure after chopping)
± 1/2 cup crumbled feta (to taste)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1. Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.
2. While cucumber is draining, peel avocado and chop into 1/2 inch pieces. Put avocado into large salad bowl and toss with the 1 or 2 tsp. lemon juice. Wash mint and chop with chef’s knife or mini-processor. Whisk together olive oil and lemon juice to make dressing and measure 1/2 cup crumbled feta.
3. Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.
This might possibly stay good in the fridge for a day. I’ve never tried letting it sit, though. I love fresh salad! And this could be a great dish for the summer!