Mixed tomato salad with cucumbers and pears according to "I Made"

Ingredients for 4 servings:

• 1 m.-large cucumber(s)
• 2 tsp salt
• 6 m.-large tomato(s)
• 2 small onions, red
• 1 large pear(s), firm and juicy
• 8 tbsp dip (spicy-exotic avocado dip)
• 1 tbsp dill, finely chopped
• n. B. Salt and pepper, black, freshly ground
• n. B. Chili pepper(s), green
• n. B. flowers and leaves
• some chili pepper(s), small, green, optional
• a few sprigs of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Lombok, Indonesia

Here’s the recipe for Spicy-Exotic Avocado Dip “I Made” http://www.chefkoch.de/rezepte/3310641491713347/Wuerzig-exotischer-Avocado-Dip-I-Made.html Wash and peel the cucumber, and halve it lengthwise. Remove the seeds and cut the cucumber crosswise into 5 mm thick slices. Place in a bowl with 2 teaspoons of salt, mix, and let stand for 10 minutes. Then drain the salted water and squeeze the cucumber pieces a little and mix with the dill. Wash, peel, and deseed the tomatoes. Cut the flesh into bite-sized pieces. Add to the cucumbers. Wash and peel the pear, and use a V-slicer to slice it into 6 mm thick, French fry-like pieces and add to the cucumbers. Peel the onions and slice them into rings. Add to the cucumbers along with the spicy and exotic avocado dip “I Made” and mix in. Season to taste, then garnish in portions with flowers, leaves, dill tips, and chili peppers and serve.