I call this an avocado salad though there’s actually more cucumber in it than avocado. It’s designed to hero avocados, but we can’t really just make a salad using only avocados. Lacks texture, and too rich! It would be like having guacamole and calling it a salad.
Ingredients
SALAD:
- 2 big ripe avocados , cut into quarters then 1 cm / 0.4″ slices
- 3 cucumbers ~17cm/7″ long, sliced into 4mm / 1/6″ rounds (Note 1)
- 1/4 red onion , finely sliced
- 2 tbsp dill , finely chopped, optional recommended (Note 2)
- 2 tbsp coriander/cilantro leaves ,roughly chopped, optional recommended
Dresing:
- 3 tbsp extra virgin olive oil
- tbsp lime juice , or lemon juice (or more, adjust to taste!)
- 1/4 tsp chilli flakes / red pepper flakes
- 1/4 tsp black pepper
- 3/4 tsp cooking / kosher salt
Instructions
- Put all the salad ingredients in large bowl. Drizzle over lime juice and oil, sprinkle with salt, pepper and red chilli flakes.
- Toss gently using your hands, gently separating the avocado slices as you go. Taste and add more lime if you want.
- Tumble into a bowl and serve!
Recipe Notes:
1. Cucumbers – If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.
2. Fresh herbs – Fresh dill and coriander adds lovely fresh herbiness but I wouldn’t make a special trip to the shops just to get them! Do it for company?.
If you’re one of those coriander haters, use an extra 1 tbsp of dill or substitute with parsley.
3. Leftovers will keep until the next day (and the avocado stays green!) but as with most salads, it’s best made fresh.
Nutrition per serving assuming 5 servings.
