It’s that time of the year. The children are about to leave the scheduled days of the school year and come home to relaxation and rest. The older ones are graduating and looking forward to celebrations with hopeful anticipations of what their future might bring. Brides-to-be are about to get married, starry-eyed as they plan for life with their new love. All this general-merriment is as exciting as it is great for those celebrating but can be added stress to the many loved ones trying to provide the necessary sustenance needed to fuel these wonderful activities.
That brings us to this month’s Recipe Redux – Small Plates for Sunny Days. We are bringing the focus into simplifying outside dining for all occasions including pool parties and picnics, for the party planners of brides to be or graduation get-togethers. This is a different take on traditional finger foods that serve small bites for all occasions.
While there is an influx of avocado recipes on the inter-webs now-a-days, it is always the simplified recipes that bring out the natural goodness of avocado that I prefer. Avocado is still being held up as the fruit with a ton of health benefits, including its launch into stardom fame, healthy fat. It also has a good amount of fiber and tons of vitamins.
Mix this avocado with a little lemon juice and toss into chicken cut into pieces and you have a super quick chicken salad that’s not mayonnaise based. Why stop there? Keep it simple by pairing it with a healthy vehicle to get it from the plate to your mouth. You know, thinking about the summer heat and hydration, one vegetable naturally comes to mind, cucumber! Hydrating and healthy, shape these cucumbers into cucumber cups and that chicken salad is ready to serve as a beautiful appetizer aimed to stay in place and please.
[bctt tweet=”This Avocado Chicken Salad in a Cucumber Cup is the perfect small plate appetizer for a special gathering or picnic #TheRecipeRedux” username=”MyMenuPal”]
Avocado Chicken Salad in a Cucumber Cup
- 1 avocado pitted, skin removed
- 1 lemon juiced
- 2 chicken breasts cooked, diced
- 1/2 red bell pepper finely diced
- 1 stalk celery diced small
- 1/2 red onion finely diced (optional)
- 2 cucumbers
- Salt and pepper to taste
- Add avocado and lemon juice to a bowl and mash together to form a smooth consistency.
- Add diced chicken, bell pepper, celery and onion (if desired) to the mashed avocado and mix thoroughly.
- Peel the cucumber in 4 evenly spaced strips. Cut the cucumbers into 1 inch pieces. Take a spoon and slightly remove the seeds from the middle leaving the bottom intact.
- Scoop the chicken avocado mix into the cucumber cup. Season with salt and pepper.
This post was written by Will Snead, a Dietetic Intern at Georgia State University’s Coordinated Program. Before life as a Dietetic Intern, Will has many years’ of experience at various kitchen environments including being a short-order cook, a rock-and-roll themed hibachi chef, and a cooking coach hosting culinary classes for a large organic retailer. Will maintains his culinary edge by offering his knife skills at various locations around the metro-Atlanta.