Cucumber and Avocado Salad

Ingredients for Cucumber and Avocado Salad

• 24 sprigs coriander

• 1/4 cup coarsely chopped coriander leaves

• 1/4 cup chopped peeled ginger

• 6 garlic cloves, lightly crushed

• 2 dried chillies de árbol

• 2 English hothouse cucumbers (about 900g total), cut into 1/2" pieces

• 1 teaspoon (or more) kosher salt

• 1 teaspoon sugar

• 4 celery stalks, thinly sliced on a diagonal

• 2 tablespoons fresh lime juice

• 2 tablespoons grapeseed or vegetable oil

• 2 avocados, halved, pitted, sliced

• 1/4 cup torn fresh basil leaves

• Ingredient info: Chillies de árbol are sold at some supermarkets and at Latin markets.

How to make Cucumber and Avocado Salad

Combine coriander sprigs, ginger, garlic, and chillies in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.

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.

Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard coriander sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.

Divide avocado among plates; spoon salad over. Garnish with chopped coriander and basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.