Cucumbers with Ajo Blanco Sauce
Crisp cucumbers in a creamy and zesty garlic and almond sauce make for an easy and delicious Spanish side. The sauce is also wonderful with any proteins or other vegetables, and even as a salad dressing. Adapted from Bon Appétit.
Servings 6
Calories 172kcal
Ingredients
- 2 English cucumbers sliced into 3-inch segments and quartered or cut into 8ths
- 1 teaspoon sherry vinegar or red wine vinegar
- 1/2 cup blanched almond flour
- 2 garlic cloves
- 1/4 cup avocado oil
- 1/2 cup almond milk
- salt to taste
- 2 tablespoons slivered almonds
Instructions
- Toss the sliced cucumbers with a generous pinch of salt and set aside.
- Toast the almond flour in a large skillet over medium high heat (this produces a better taste in the final product). It will brown slightly and smell nutty after about 5 minutes. Alternatively, you can microwave the almond flour, stirring after every 10 seconds or so to prevent burning until lightly golden.
- Add the toasted almond flour, vinegar, garlic cloves, avocado oil, and almond milk to a blender. Blend on high speed until completely smooth, about 2 minutes. Season to taste with salt.
- Drain any liquid from the cucumbers and toss with a bit more vinegar, if desired. Arrange on a serving plate and drizzle with the beaded sauce. Top with slivered almonds and serve.
Notes
Nutrition for the sauce alone: Calories: 138 cal, Carbs: 2g, Fiber: 1g, Fat: 14g, Protein: 2g
Sauce makes ~ 1 1/4 cups and a serving size is 3 tablespoons.
Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 29mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg