Avocado, Cucumber and Tomato Salad with Mustard and Chervil

Preparation info
    • Difficulty


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.


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


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