Cooking with Chef Greg Campbell | Stay cool with this summer salad

Summer is in full swing and, of course, we are all looking for salads and lighter food that keep you cool in the summer.

Finding food that keeps you cool can be a challenge, so I have a nice summer salad recipe that you can enjoy while sipping on a cool glass of Fume Blanc or a Pinot Grigio.

The salad is easy to make and works best with a few slices of ahi tuna or sashimi. It also works well on a bed of your favorite greens for a nice afternoon lunch.

I hope you enjoy your summer and stay cool everyone.

Cucumber and Avocado Salad

2 avocados, cut into 1/8-inch cubes

1 cup cucumber, cut into 1/8-inch cubes

1 tablespoon sesame seeds

2 tablespoons rice wine vinegar

1 tablespoon mirin

2 teaspoons soy sauce

2 teaspoons sesame oil

1 teaspoon wasabi powder

Salt and pepper (as needed)

Juice of 1/2 lemon

Mix all ingredients together cover with plastic and refrigerate immediately. Yields about 6-8 servings.

Greg Campbell, executive chef at Pier 22 Restaurant in Bradenton, can be reached at greg@pier22dining.com.

This story was originally published July 1, 2015 at 12:00 AM with the headline "Cooking with Chef Greg Campbell | Stay cool with this summer salad."