Cucumber and Avocado Salad

Name: Cucumber and Avocado Salad
Total time: 50 min
Yield: 6 servings
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

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.

6 servings

50 min

Published October 4, 2025

Be the first to rate this recipe

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