2 Slicing Cucumbers OR 1 Burpless (English) Cucumber
If using slicing cucumbers, slice off an end piece and give it a taste. If the skin is overly bitter (which can happen in hotter weather) then you may want to peel off some of the cucumber skin, this can be done in strips where 1/2 inch of the skin is left on, then peel off the next 1/2 inch and repeat as needed around the entire cucumber. If the slicing cucumbers taste good then proceed as is to enjoy the entire fruit! (The skin on all Burpless cucumbers is bred to be thin and delicate so absolutely no need to peel those varieties.)
Split the cucumber lengthwise and scrape out the seed packet with a spoon. Thinly slice the cucumber and add to the bowl with the vinaigrette (recipe is below), toss to coat evenly.
4 ounces Cold or Hot Smoked Salmon
2 Avocados, skin and pit removed, avocado sliced or diced
2 Tb Pepitas (roasted pumpkin seeds) or Sunflower Seeds
Mount the dressed cucumber in the center of serving plates. Scatter the salmon, avocado and pepitas around each plate and serve right away.
Zest and Juice of 1 Tangerine
1 Tb Dijon Mustard
1 Tb Apple Cider Vinegar
1 Tb Extra Virgin Olive Oil
½ tsp Sea Salt
Whisk all ingredients together in a mixing bowl.