Great avocado & cucumber salad for a brunch

It’s actually a part of a recipe with scrambled silken tofu replacing eggs. But it deserves attention on its own, because it’s just fantastic. I have only received compliments for it. Once, “I did not expect it to be that good!”

All the ingredients are green, but I also made it with red chilli (crazy, right?) and without nigella seeds (they might be hard to get outside your Asian shop). You could use sesame, or even crush some toasted cashews over it. Enjoy!

Ingredients for one tiny portion

- 1/4 of a halved & deseeded cucumber, sliced diagonally
- 1 avocado, sliced
- 1 deseeded green chilli, sliced

- coriander leaves, like 10-15
- olive oil (a feeling thing)
- lime juice (1x more than oil)

- nigella seeds or sesame seeds for toping

- mix it together
Notes to the recipe

- excellent brunch with eggs/tofu
- in general: 2x more avocado than cucumber by net weight
Link to the recipe
Avocado and Cucumber Salad
Yotam Ottolenghi, Simple: A Cookbook, p. 13