Memory Morsels:

Memory Morsel: Avocados are an excellent source of good fatty acids and omega 3.

Avocado, Cucumber, Hazelnut with Paprika

Avocado, Cucumber, Hazelnut with Paprika Prep time: 15 mins Cook time: 10 mins Serves: 4-6

Ingredients

  • 2 - medium ripe avocados
  • 1 - cucumber
  • 1/2 cup - unsalted hazelnuts
  • 1 TBSP - smoked paprika
  • 1 - head Boston lettuce
  • 1 cup - balsamic vinegar
  • 1 TBSP - brown or raw sugar
  • Sea salt and freshly ground black pepper

Instructions

  1. 1 In a small pot, add balsamic vinegar and brown sugar, and stir constantly over medium heat until the liquid reduces by half. The heat and sugar will thicken the vinegar to a glaze. Let cool and set aside.
  2. 2 Wash and dry Boston lettuce well and lay out on the bottom of a large white serving dish.
  3. 3 Peel and thinly slice avocados. Avocado slices should be no thicker than ¼ inch. Slice unpeeled cucumber on a diagonal, about ½ inch thick. Layer avocado and cucumber in alternating rows on top of the Boston lettuce.
  4. 4 Sprinkle smoked paprika liberally across the cucumber and avocado, in a straight row. Top salad with salt and pepper, then chopped hazelnuts, and drizzle with balsamic vinegar to serve.

Notes

Make Ahead:
Prepare the balsamic glaze up to 1 day in advance, reheat and add more balsamic vinegar to soften if too thick.
Substitutions:
The balsamic glaze is an optional component to this salad.
Pairings:
Baked citrus tilapia with hazelnuts en papillote. Coffee-rubbed Flank Steak. Salmon with Roasted Plum Tomatoes.
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