Shishito-Cucumber Salad

Recipe and photo by Sara Newberry

1 pound shishito peppers, halved lengthwise and seeded

3 tablespoons rice wine vinegar or coconut vinegar

1/3 cup grapeseed or avocado oil, plus more for the pan

1 seedless cucumber (or 2 Persian cucumbers), thinly sliced

2 avocados, peeled, seeded and diced

1/2 cup grape tomatoes, quartered

Salt and pepper

Heat oil in a skillet and add the shishitos. Cook on one side without stirring until blistered and starting to blacken, then flip and cook on the other side until starting to blacken. 

Remove pan from heat and let cool slightly. Meanwhile, whisk together the vinegar and oil, and season with salt and pepper. Add peppers, cucumber, avocado and tomatoes. Toss gently to mix. Serve immediately.