Avocado Cucumber Salad
Sliced avocado and cucumber tossed with red onion, dill, cilantro, lime juice, and olive oil.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 2 large ripe avocados quartered, peeled, and sliced 1/3 inch thick
- 3 mini cucumbers (about 7 inches long) sliced into thin rounds
- ¼ red onion finely sliced
- 2 tbsp fresh dill finely chopped
- 2 tbsp cilantro leaves roughly chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice plus more to taste
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ½ tsp kosher salt plus more to taste
Instructions
Cooking
- Slice the avocado. Quarter the avocados, peel, and cut into 1/3 inch slices that hold their shape.
- Slice the rest. Cut the cucumbers into thin rounds and the red onion as thin as possible. Chop the dill and cilantro.
- Combine. Place everything in a large bowl with the avocado on top so it is handled the least.
- Dress. Drizzle with lime juice and olive oil, then sprinkle with salt, black pepper, and red pepper flakes.
- Toss and taste. Gently lift and turn with clean hands, separating avocado slices. Taste, adjust the lime and salt, and serve right away while the cucumber is crisp.
Notes
Substitutions: Use 1 large English cucumber for the mini cucumbers, and lemon juice for lime. Mint or parsley can replace the dill or cilantro.
Tips: Salt just before serving and handle the avocado gently. Soak the sliced onion in cold water for 5 minutes to soften its bite.
Storage: Ideal fresh. Refrigerate leftovers with plastic wrap pressed on the surface for up to 1 day. Do not freeze.