Have we got an irresistible and refreshing side dish for you! Crunchy and crisp cucumber melds with zesty ginger and garlic before adding fresh, vibrant herbs and creamy, buttery avocados to the mix. A red Thai chili adds a subtle heat, and lime juice brightens the deal. There's a whole lot of texture and a whole lot of freshness in this avocado cucumber salad!
Ingredients
¼ cupminced ginger
2English cucumbers, quartered and sliced
1teaspoonsea salt
1teaspoonsugar
4clovesgarlic, finely minced
1Thai red chili, sliced
4stalkscelery, thinly sliced
1tablespoonneutral-flavored oil
Juice from ½ lime
2avocados, diced
¼ cupEACH: basil leaves and cilantro, chopped
Instructions
Place the ginger, cucumbers, sea salt, sugar, garlic, and red chili in a large salad bowl and mix well. Set the bowl aside on your counter for a half-hour.
¼ cup minced ginger, 2 English cucumbers, 1 teaspoon sea salt, 1 teaspoon sugar, 4 cloves garlic, 1 Thai red chili
Add the celery, oil, and lime juice to the salad bowl and toss well. Season to taste with sea salt.
4 stalks celery, 1 tablespoon neutral-flavored oil, Juice from ½ lime
Add the diced avocados, basil, and cilantro and gently toss once more. Serve within a half hour.
2 avocados, ¼ cup EACH: basil leaves and cilantro
Notes
The total time to make this salad is 50 minutes, but most of that is hands-off.You can prepare it ahead of time by combining the cucumbers and spices in the bowl but NOT sprinkling the salt and sugar over. Place the bowl in the fridge for up to 8 hours. When you are ready, take the bowl out of the fridge, add the salt and sugar, let it sit for a half hour then continue with the rest of the preparation.