Salad with Cucumbers
2 cucumbers cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, salt and pepper to taste
2 cucumbers cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, salt and pepper to taste
- Carbohydrate 16.0052874905532 g
- Cholesterol 44.793 mg
- Fat 21.3506038460712 g
- Fiber 5.69974989865242 g
- Protein 15.4579774984255 g
- Saturated Fat 8.71247994236336 g
- Serving Size 1 1 Serving (335g)
- Sodium 386.651643216571 mg
- Sugar 10.3055375919008 g
- Trans Fat 2.57617015370782 g
- Calories 304 calories
Step-by-step
- 2 cucumbers- cut up
- 1 pint cherry or grape tomatoes (about 30)
- 2 tablespoons chopped fresh basil
- 1 cup fresh mozzarella (I like to use the little balls)
- 1 avocado
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Water content dictates the structural integrity of high-moisture vegetables, meaning careless salt timing destroys crispness in minutes. Cucumbers contain roughly ninety-five percent water by weight. Exposing cut pieces to sodium before serving triggers cellular walls to rupture through osmosis. Retain structural rigidity by salting the dish immediately before service rather than letting components sit in a bowl.
Selecting dense English cucumbers minimizes watery pools at the bottom of the mixing vessel. These varieties feature fewer developed seeds and thinner skins than slicing cultivars, eliminating the need for peeling. Slice rounds to a uniform thickness of one quarter inch to ensure even distribution across every bite. Removing the seed jelly with a spoon entirely prevents excess liquid dilution.
Fat ratios dictate how dressings cling to smooth surfaces like fresh mozzarella balls and firm avocado chunks. Extra virgin olive oil provides viscosity, while balsamic vinegar supplies necessary acidity to cut through dairy fats. Whisking these liquids until emulsified prevents pooling at the base of the dish. Coat dense ingredients gently to avoid bruising ripe fruit flesh.
Fresh herbs degrade rapidly when bruised by dull blades or exposed to excess moisture too early. Chop basil leaves using a sharp chef knife rather than tearing them, which causes enzymatic browning along jagged edges. Combine all elements in a wide, shallow bowl to maximize surface area exposure. Consume within thirty minutes of assembly for optimal textural contrast.
