Cucumber and Avocado Salad

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Name: Cucumber and Avocado Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 24 sprigs cilantro plus 1/4 cup coarse ly chopped leaves; 1/4 cup chopped peeled ginger; 6 garlic cloves, lightly crushed; 2 dried chiles de árbol; 2 English hothouse cucumbers (ab out 2 pounds total),cut into 1/2-inch pieces; 1 teaspoon (or more) kosher salt; 1 teaspoon sugar; 4 celery stalks, thinly sliced on a di agonal; 2 tablespoon fresh lime juice; 2 tablespoon grapeseed or vegetable oil; 2 avocados, halved, pitted, sliced; 1/4 torn fresh basil leaves

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INGREDIENTS

24 sprigs cilantro plus 1/4 cup coarse ; ly chopped leaves
1/4 cup chopped peeled ginger
6 garlic cloves, lightly crushed
2 dried chiles de árbol
2 English hothouse cucumbers (ab ; out 2 pounds total),cut into 1/2-inch pieces
1 teaspoon (or more) kosher salt
1 teaspoon sugar
4 celery stalks, thinly sliced on a di ; agonal
2 tablespoon fresh lime juice
2 tablespoon grapeseed or vegetable oil
2 avocados, halved, pitted, sliced
1/4 torn fresh basil leaves

Servings

INSTRUCTIONS

prep: 15 min total: 50 min

Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.

Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.

Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.

Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

NOTES

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Cucumber and Avocado Salad Recipe

24  sprigs cilantro plus 1/4 cup coarse ly chopped leaves
1/4 cup chopped peeled ginger 
6  garlic cloves, lightly crushed 
2  dried chiles de árbol 
2  English hothouse cucumbers (ab out 2 pounds total),cut into 1/2-inch pieces
1 teaspoon (or more) kosher salt 
1 teaspoon  sugar 
4   celery stalks, thinly sliced on a di agonal
2 tablespoon fresh lime juice 
2 tablespoon grapeseed or vegetable oil 
2  avocados, halved, pitted, sliced 
1/4   torn fresh basil leaves

prep: 15 min total: 50 min

Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.  
Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.  
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.  
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 1 Servings

Calories: 25
Calories from Fat: 2 (8%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.6mg		0 %
Potassium 126.1mg		3 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 5.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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