Looking for a nice side salad to go with your meat or fish this summer? Our dill pickled cucumber with apple and avocado is the perfect accompaniment and pairs really well with a side of salmon or roast chicken.
We've made a quick pickle using vinegar, sugar, dill and cucumber which comes together in 30 minutes. The quick pickle ensures the dill and cucumber stay fresh, and retain their crunch, with an irresistible tang.
Serve with crisp red apple and buttery pieces of avocado - and a glass of chilled rosé wine if you feel like a drinks pairing.
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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
235
Ingredients
3Tbsp.
white wine vinegar
1Tbsp.
caster sugar
small bunch dill, finely chopped
2
cucumbers
3Tbsp.
olive oil
3
avocados, halved, de-stoned and sliced
1
Pink Lady apple, sliced into matchsticks
Directions
Step 1
In a large bowl, mix together vinegar, sugar, most of the dill and a large pinch of salt. Peel cucumbers into ribbons using a Y-shaped peeler (discard seedy middle) and add to bowl. Mix gently and set aside for 30min to pickle lightly. Drain liquid into a bowl, then add 3tbsp back in with the olive oil. Season.
Step 2
Add the avocado and most of the apple to bowl; toss together. Season.
Step 3
To serve, spoon on to a serving plate and scatter over remaining dill and apple.
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