- 1 avocado, seeded and scooped
- 1 cup of packed basil leaves
- 2 tbsp. lemon juice
- 1 clove of garlic
- 1 tsp. spicy mustard
- 1/4 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
Korean cold cucumber salad
4 cucumbers
2 teaspoons sea salt
3 green onions finely chopped
1 tablespoon Rice Vinegar
1 teaspoon red chili flakes
1/2 teaspoon sugar
1 teaspoon sesame oil
sesame seeds ( optional )
Slice the cucumbers and place in a large bowl, sprinkle salt and toss until all sides of the cucumber is covered with salt. Let it sit for about 15 minutes at room temperature, if you like a crunch in the cucumbers, rinse the cucumbers sooner, or let it sit longer for a soft texture. Rinse and drain, with a paper towel squeeze dry.
Place the cucumbers in n a smaller bowl adding the other ingredients, rice vinegar, red chili flakes, sugar, sesame oil and sesame seeds.
Toss and chill for 30 minutes.