#avocadocucumber

[pacopinton]

The flavors of sushi and the idea of pizza come together in Smoked Salmon Sushi Pizza, a fusion dish. On top of a bed of sushi rice are smoked salmon, avocado, cucumber, and a spicy mayo sauce. The whole thing is wrapped in a sheet of nori.

Ingredients: 1 cup sushi rice. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1 teaspoon salt. 4 ounces smoked salmon. 1 avocado, sliced. 1/4 cup cream cheese. 4 sheets nori seaweed. 1 tablespoon sesame seeds. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 cucumber, thinly sliced. 1 green onion, chopped.

Instructions: Cook sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds, then stir until sugar and salt are dissolved. Spread cooked rice onto a baking sheet, drizzle with vinegar mixture, and let cool. In a separate bowl, mix mayonnaise and Sriracha sauce. Place a sheet of nori on a serving platter. Spread a layer of cream cheese over the nori sheet. Spread a layer of sushi rice over the cream cheese. Arrange smoked salmon, avocado slices, cucumber slices, and chopped green onion over the rice. Drizzle the spicy mayo over the toppings. Sprinkle sesame seeds on top. Repeat with remaining nori sheets and toppings. Cut into slices and serve immediately.

Prep Time: 20 minutes

Cook Time: 0 minutes

Therapie Alternative

[nilaffle]

This refreshing chilled soup combines the creamy texture of avocado with the crispness of cucumber and the freshness of cilantro and lime. The addition of shrimp adds a delightful seafood flavor, making it a perfect dish for a light and satisfying meal.

Ingredients: 2 ripe avocados, peeled and pitted. 1 large cucumber, peeled and chopped. 1 cup fresh spinach leaves. 1/2 cup fresh cilantro leaves. 1/4 cup fresh lime juice. 2 cloves garlic, minced. 3 cups vegetable broth. 1 cup cooked shrimp, peeled and deveined. Salt and pepper to taste. Optional garnish: sliced avocado, chopped cilantro, lime wedges.

Instructions: In a blender, combine avocados, cucumber, spinach, cilantro, lime juice, garlic, and vegetable broth. Blend until smooth. Season with salt and pepper to taste. Chill the soup in the refrigerator for at least 1 hour before serving. Before serving, stir in cooked shrimp. Divide the soup into bowls and garnish with sliced avocado, chopped cilantro, and lime wedges if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Play Musical Trade

[simkumiko]

The Rainbow Roll is a colorful and tasty sushi roll made with fresh tuna, salmon, shrimp, cucumber, and avocado, among other things. It's great for sushi fans who want something colorful and tasty.

Ingredients: 1 cup sushi rice. 4 sheets nori seaweed. 1/2 cucumber, julienned. 1/2 avocado, sliced. 4 ounces sashimi-grade tuna, thinly sliced. 4 ounces sashimi-grade salmon, thinly sliced. 4 ounces cooked shrimp, peeled and deveined. 2 tablespoons mayonnaise. 1 teaspoon Sriracha sauce. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Put a nori sheet on top of a bamboo sushi mat that has been laid out flat. Use a level surface to cover the nori with sushi rice, leaving a 1-inch edge at the top. In the middle of the rice, make rows of cucumber, avocado, tuna, salmon, and shrimp. Mix the Sriracha sauce and mayonnaise together, and then drizzle it over the filling. Starting from the bottom edge, carefully roll the sushi up tight on the bamboo mat. With a sharp knife, cut the roll into 8 equal pieces. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 0 minutes

ems cakes and baking

[kennyacampos]

A flavorful and spicy sushi roll featuring sushi-grade tuna, creamy avocado, and crunchy cucumber, all wrapped in seasoned rice and nori seaweed.

Ingredients: 2 cups sushi rice. 3 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1/2 pound sushi-grade tuna. 2 tablespoons mayonnaise. 1 tablespoon Sriracha sauce. 1 cucumber, julienned. 1 avocado, thinly sliced.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Mix this vinegar mixture with cooked rice. Slice tuna into thin strips and mix with mayonnaise and Sriracha sauce. Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of prepared rice over the nori, leaving a 1-inch border along the top edge. Arrange tuna mixture, cucumber, and avocado along the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, moistening the top edge with water to seal the roll. Slice the roll into 8 pieces using a sharp knife. Repeat with remaining nori, rice, and fillings. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 0 minutes

Book of Kindness

[ohlivyuhuxtable]

This Summer Salad is a delightful combination of sweet mango, crisp cucumber, creamy avocado, and a zesty curry vinaigrette. It's a perfect side dish for your summer gatherings or a light and healthy meal on its own.

Ingredients: 1 ripe mango, diced. 1 cucumber, sliced. 2 ripe avocados, cubed. 1/4 cup chopped fresh cilantro. 2 tablespoons chopped red onion. For the Curry Vinaigrette:. 3 tablespoons olive oil. 2 tablespoons white wine vinegar. 1 teaspoon curry powder. 1/2 teaspoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the diced mango, sliced cucumber, cubed avocados, chopped cilantro, and chopped red onion. In a separate small bowl, whisk together the olive oil, white wine vinegar, curry powder, honey, salt, and pepper until well combined to make the Curry Vinaigrette. Pour the Curry Vinaigrette over the salad ingredients in the large bowl. Gently toss the salad to coat all the ingredients with the vinaigrette. Serve immediately and enjoy your refreshing Summer Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Corinne Hart

[healthylifemix]

scallops with avocado-cucumber salsa on top of corn-shiitake fritters on Healthy Life Mix

scallops with avocado-cucumber salsa on top of corn-shiitake fritters on http://healthylifemix.com/scallops-with-avocado-cucumber-salsa-on-top-of-corn-shiitake-fritters/

scallops with avocado-cucumber salsa on top of corn-shiitake fritters

The recipes for both the fritters and the scallops are from Food & Wine: here and here. I skipped the tomatoes accompanying the scallops because I didn’t have any; it was nonetheless a great dinner.