When I was planning the menu for JP’s birthday bonanza feast, I decided to make spicy seared ahi tuna and wanted to serve a cool, refreshing salad to offset the heat.

Meet the most delish cucumber salad.  Ever.

And as the 1% of women who really don’t care for salad (hello, save me a double helping of the meat and cheese, please!) I really dig it. And consequently, I ate most of it.  Sorry birthday boy.

The shaved cucumber makes for a beautiful presentation and the dressing can double as a dang dip it’s so yum.  Sprinkle some black sesame seeds on top and you’ve got a super easy, fancy looking gourmet salad.

Shaved Cucumber and Edamame Salad with Creamy Avocado Dressing

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Ingredients

• 1 English cucumber
• 1/2 tsp kosher salt (more to taste)
• 1/4 cup mayonnaise
• 1 peeled whole avocado
• 1/2 cup cilantro
• 4 garlic cloves
• 2 1/2 Tb rice vinegar
• juice from 1/2 lime
• 1/4 cup heavy cream
• 2 Tb thinly sliced red bell peppers
• 1 cup peeled edamame
• 3 scallions chopped
• 1 tsp black sesame seeds

Instructions

For the salad

1. 1. Using a vegetable peeler, peel the cucumber down to the core (where you start to see the seeds and save half of the cucumber core)
   2. Cut the long peeled strips in half and put in a bowl
   3. Add edamame and scallions to cucumber
   4. Put salad in fridge while you make the dressing

For the dressing

1. In a food processor, combine avocado, mayo, garlic cloves, salt, vinegar, cilantro, lime juice and 1/2 cucumber core and heavy cream. Pulse until smooth.
2. Right before serving, add the bell pepper and fold in the dressing.
3. Top with black sesame seeds.
4. Best served chilled.