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by Anthony Salemme, chef
A quick super-easy great meal on a HOT Summer night
1 1/2 firm-ripe Hass avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 cup plain Greek yogurt
3 tablespoons chopped fresh scallions
¼ cup fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 ½ cup small ice cubes
Garnish: with a drizzle of good olive oil the other ½ of diced avocado, ¼ of the leftover cumber diced and chopped scallions.
Blend in a blender for about a minute until smooth.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com