More than just a remedy for tired, puffy eyes, or a filler in tea party-style sandwiches, the water-rich cucumber can also add a refreshing touch to salad and seafood dishes.
Serves 4
2 oranges, skin and pith removed
25 0g very fresh thick white fish fillets (sashimi quality), thinly sliced
25 0g very fresh tuna steaks (sashimi quality), thinly sliced
1 avocado, halved, stone removed, peeled, finely diced
1 Lebanese cucumber, finely diced
1 small red onion, finely chopped
¼ cup extra-virgin olive oil
2 tbsp rice wine vinegar
1 tbsp honey
1 Separate wedges from oranges over a bowl to catch juices. Place slices of fish onto a platter. Top with wedges of orange. Combine avocado, cucumber and onion in a bowl. Sprinkle over fish.
2 Combine 2 tbsp of the orange juice, oil, rice wine vinegar and honey in a jug. Drizzle dressing over salad and serve.
