This Avocado Cucumber Salad is light, refreshing, and is the perfect crunchy and creamy combo. This cucumber recipes can be made ahead of time too!
¼ cupminced ginger
2English cucumbers, quartered and sliced
1teaspoonsugar, use coconut sugar for paleo, omit for Whole30
4clovesgarlic, finely minced
1Thai red chili
4stalkscelery, thinly sliced
Juice from ½ lime
¼ cupEACH: basil leaves and cilantro, chopped
Place the ginger, cucumbers, sea salt, sugar (if using), garlic, and red chili in a large salad bowl. Mix it around a little so that everything is mixed together. 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. Add the diced avocados, basil, and cilantro and gently toss once more.
4 stalks celery, 1 tablespoon neutral-flavored oil, Juice from ½ lime, 2 avocados, ¼ cup EACH: basil leaves and cilantro
Serve within a half hour.
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.