The Refreshingly Unique Summer Salad That You’ve Got To Try Today!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I got to try this at a 4th of July Picnic last weekend and finally had a chance to make it last night so I could share the recipe here. This was such a different and refreshing little summer salad! What drew me in initially was the beautiful bright greens. It looked a bit like honeydew melon, which I also love, but when I spooned some onto my plate, I was happy to see that it was a veggie salad!
Cucumber and avocado go so well together. They’re just this crisp, creamy, totally refreshing combination. I’ve had them together in sandwiches before, but never in a cold salad like this. I wish I’d thought of making this myself – this is the perfect showcase for those two different, but somehow congruent individual flavors and textures.
Recipe is courtesy of Allrecipes Magazine
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Because ripe avocado is so soft in texture, stir your mixed ingredients very carefully to maintain the the shape of the avocado cubes. The taste will still be as fantastic if it mashes up a bit, but it won’t be as pretty.