Avocado, Cucumber and Tomato Salad with Mustard and Chervil

Name: Avocado, Cucumber and Tomato Salad with Mustard and Chervil
Cuisine: United Kingdom
Ingredients: 2 ripe, firm avocados; ½ tsp sugar; 2 tbsp chervil, finely chopped, or 3 tbsp dill; 2 tbsp lemon juice; 2 tsp Dijon mustard; salt; 4 heaped tbsp crème fraiche; 1 cucumber; 2 ripe, firm tomatoes

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a delicate salad with rather understated flavours, but moreish for all that. It goes very well with crab, lobster or prawns, but is fine on its own too.

Ingredients

1 cucumber
salt
2 ripe, firm tomatoes
2 ripe, firm avocados

Europe
United Kingdom
Vegetarian
Gluten-free
London

Method

Peel the cucumber (a swivel-bladed peeler is best for this), cut it in half lengthways and scrape out the watery centre with a teaspoon. Cut the cucumber into 5mm dice and place in a sieve over a bowl. Sprinkle with salt, mixing in well, place a saucer on top and a weight on top of that. Leave for an hour. Rinse away the salt under running cold water, and pat dry with kitchen paper. Place in a