Sometimes, the collection of things in the refrigerator is a little odd, and you just have to make do. That’s when the magic happens!
½ medium avocado, peeled and pit removed
1 TLSP water
Juice of 1/8 lemon
¼ cup cucumber slices
¼ of a whole dill pickle
Sprinkle of turmeric
Pinch of ground cumin
Slosh of olive oil
Salt and pepper to taste
- In a food processor or blender, place the avocado, water, and lemon juice and whirl away until it’s fairly smooth.
- Add in the cucumber slices and whirl until it’s fairly smooth.
- Add in the pickle, turmeric, cumin, and olive oil, and blend until it’s well combined. You might need a bit more olive oil or water if it’s too thick.
- Add in the salt and pepper. You’ll need less salt than you think because the dill pickle adds some salt, so taste it!
This salad includes red-leaf lettuce, green onion, red onion, radish, carrot, cucumber, asparagus, chopped raw almonds, and a tiny bit of Miyoko’s Double Cream Chive Cheese.