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Before starting this Easy Summer Salad recipe, make sure you have organised all the necessary ingredients.
Peel the cucumber.
Cut the cucumber in half...
... and remove the seeds.
Using a Japanese mandolin slicer, cut the cucumber to a width of 0.5 cm.
Cut each strip lengthwise into thin sticks with a knife...
... then cut into small, regular cubes.
Cutting vegetables into a brunoise is always a nice way to serve a salad.
Place the cucumber cubes in a bowl and add a teaspoon of coarse salt. Combine well and set aside.
Cut the cherry tomatoes in half and set aside.
Cut the avocado in half and remove the pit.
Gently remove the skin...
... it should come off easily.
Cut the avocado into strips...
... then cut each strip into regular cubes.
Add the avocado cubes to the bowl.
Squeeze half a lime over the avocado to prevent it from turning brown. Combine.
Trim the cheese to remove the rind...
... then cut into small, regular cubes. Add the cheese cubes to the bowl.
Chop the parsley with a knife...
... very finely.
Add to the bowl and combine.
Add the Taggiashe olives.
Combine the ingredients.
Get rid of the water released by the cucumber and add the cubes to the bowl.
Add 2 teaspoons of cherry vinegar...
... and between 4 and 6 teaspoons of peanut oil.
Add a little salt...
... and a pinch of Espelette pepper. Combine and transfer into 4 serving plates. Serve immediately while fresh. Bon appétit!
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