Cucumber Avocado Salad

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Recipe by Catherine Pla, adapted from Ali Slagle

Serves 4

Cucumber Avocado Salad

Super simple but green and so good.

  • 2 large ripe Haas avocados

  • 1 large English cucumber or 6 Perisan (mini) cucumbers

  • 2 scallions, timmed, sliced

  • Juice of 1 lemon (or lime)

  • 2 T chopped fresh cilantro leaves

  • Kosher salt and black pepper

  • Red pepper flakes

Slice or chop cucumbers into bite-sized pieces. Toss with 3⁄4 teaspoon salt and place in a colander to drain for 10 minutes while you prepare the other ingredients.

Halve avocados. Remove pits and cut flesh into chunks. Toss with lemon juice in a serving bowl. Set aside.

Shake cucumbers in the colander to remove excess water, then transfer to the bowl with the avocado. Add the scallions. Stir so that the cucumbers become glossed with the ripe avocado, but keep cubes mostly intact. Taste and add more salt, lemon juice, and red pepper flakes as desired. Garnish with cilantro.

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