Cucumber, Tomatoes & Avocado Salad

Caribbean rice dishes are complemented with a fresh, bright and citrussy salad that balances

the umami (savoury meaty flavours) of the dish.

Yields 4- 6 Servings

Dressing

1 Tbsp (15 mL) Dijon mustard

1 tsp (5 mL) mustard seed

¼ cup (60 mL) cider vinegar

1 tsp (5 mL) honey (optional)

1 cup (250 mL) Extra Virgin Olive Oil

Salt to taste

1 English Cucumber, spiralized or sliced ¼ inch thick

4 Compari Vine Tomatoes, cut into quarters and into half

1 ripe firm avocado, diced

Juice of ½ lime

½ small red onion, diced

¼ cup (60 mL) mint leaves, diced

crushed pink peppercorns to garnish

1.Add all ingredients to a medium bowl (except the oil), and whisk together.

2. Gradually whisk in the oil, set aside. Add lime juice over diced avocado.

3. Add all ingredients for the salad to a large bowl (except for the peppercorns), drizzle with the dressing and toss. Garnish with the peppercorns and serve.