Name: Salad of Avocado, Cape Gooseberries, and Cucumber
Yield: 4-5 servings
Cuisine: American
Ingredients: 2 tablespoons lemon juice; ½ teaspoon coarse kosher salt, or to taste; Pepper to taste; 6 tablespoons olive oil; ½ large English cucumber; 7-ounce container Cape gooseberries, husked and rinsed (see Preparation), halved; 2 medium avocados; ¼ cup finely chopped fresh cilantro; Small bunch watercress, well trimmed, rinsed, and dried

Preparation info

4-5
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Buttery avocados suit tart Cape gooseberries as they do tomatoes. Use the hothouse or English cucumber (or seedless, burpless—whatever they’re called in your market) for the good texture its sweet-tasting skin and crisp flesh provide.

Ingredients

½ large English cucumber
7-ounce container Cape gooseberries, husked and rinsed (see Preparation), halved

Americas
United States
March
April
May
June
Summer
Gluten-free
California
Vegan

Method

Trim off tips and quarter cucumber lengthwise. Cut across in thin slices. Combine in bowl with gooseberries.
Halve and seed avocados. With small melon-ball cutter remove flesh and add to bowl.
Mix lemon juice, salt, and pepper. Add oil and blend well. Pour over salad, add cilantro and mix well.
Serve on a bed of watercress.

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Salad of Avocado, Cape Gooseberries, and Cucumber

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