Cucumber and Avocado Salad
A refreshing salad featuring crisp cucumbers and creamy avocados, brightened with fresh herbs and a spicy ginger-chile infusion. This light yet satisfying dish combines Mexican and Asian flavors.
Ingredients
- •24 sprigs cilantro
- •¼ cup cilantro leaves
- •¼ cup ginger
- •6 cloves garlic
- •2 whole chiles de árbol
- •2 whole English hothouse cucumbers
- •1 teaspoon kosher salt
- •1 teaspoon sugar
- •4 stalks celery
- •2 tablespoons lime juice
- •2 tablespoons grapeseed or vegetable oil
- •2 whole avocados
- •¼ cup basil leaves
- •ingredient note
Cooking Instructions
- 1.
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
5 min
- 2.
Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
35 min
- 3.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
5 min
- 4.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.
5 min
