Cucumber-Avocado Salad
Ingredients
- 2 scallions
trimmed then sliced crosswise 1/4-inch-thick
- Ice
- 1 pound cucumbers
such as 6 Persian or mini seedless, or 1 English
- Kosher salt
- 2 very ripe avocados
- 2 tablespoons fresh lemon or lime juice
or unseasoned rice vinegar, plus more as needed
- Red-pepper flakes or hot sauce
for serving
Directions
- 1
Transfer the scallions to a small bowl of ice water to crisp.
- 2
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
- 3
When you’re ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
- 4
Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
- 5
Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.
Cucumber-Avocado Salad
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About this Recipe
Looking for a refreshingly simple salad that bursts with flavor and creamy texture? This Cucumber-Avocado Salad delivers on all fronts, transforming everyday ingredients into something truly special with minimal effort.
What makes this salad truly shine are the thoughtful techniques that elevate simple produce. Peeling your cucumbers in alternating stripes isn't just for aesthetics—it helps them soak up the zesty seasonings while maintaining their pleasing crunch. A quick salt treatment draws out excess moisture, concentrating their natural flavor and ensuring they stay crisp, never watery. Then, a vigorous toss helps the creamy avocado break down slightly, creating a beautiful, glossy coating that enrobes every piece.
When you dive into this salad, you can expect a delightful interplay of textures: the cool, crisp bite of cucumber beautifully contrasted by the rich, velvety coating of avocado. The vibrant lemon or lime juice provides a bright acidity, perfectly balancing the richness, while a touch of red-pepper flakes adds a subtle, warming kick. It’s a harmonious blend of fresh, creamy, and zesty that makes for a satisfying and light dish.
This Cucumber-Avocado Salad is incredibly versatile. You can easily swap the lemon or lime juice for unseasoned rice vinegar to vary the flavor profile. For added richness or protein, consider embellishing with fresh herbs like dill or cilantro, mixing in some tender lettuces, or adding cooked beans or soft-boiled eggs. A sprinkle of crumbled feta or toasted nuts would also add another layer of savory depth and texture.
Serve this vibrant salad as a light lunch, a refreshing side to grilled chicken or fish, or as part of a larger spread. Its clean flavors make it a perfect companion for many meals.