Before the last long weekend of the summer comes to an end, I'd like to share with you the avocado, beet and cucumber salad I've been obsessed with lately. Combining salty cucumbers, boiled golden beets and firm avocados with a bit of fresh mint, this salad transitions perfectly from this season to the next. Ingredients and instructions below.
Golden beets, California avocados, Persian cucumbers, mint, salt, pepper, olive oil and seasoned rice vinegar.
Chop the cucumbers (peeled or not), salt and let stand while you prepare the remaining ingredients. Trim the stems and leaves off the beets and boil till they're just slightly soft. Run the beets under cool water and peel. Once the beets are completely cooled, dice them and put in a salad bowl. Add cucumbers and diced avocados. Sprinkle in some fresh mint leaves. Season with olive oil, rice vinegar, salt and pepper.