Avocado Cucumber Salad

Serves 1
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Directions

  1. 1Trim and slice 2 scallions crosswise ¼-inch-thick. Transfer the scallions to a small bowl of ice water to crisp.
  2. 2Peel 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, ½-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 for 5 minutes.
  3. 3Using a spoon, remove the flesh from the avocado skins, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
  4. 4Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Add the scallions to the bowl.
  5. 5Stir the salad ingredients vigorously until well combined. Season to taste with salt, lemon, and red-pepper flakes.
  6. 6Serve and enjoy!

Ingredients

  • 2 scallions
  • 1 bowl Ice
  • 1 pound cucumbers
  • 1 teaspoon Kosher salt
  • 2 very ripe avocados
  • 2 tablespoons fresh lemon or unseasoned rice vinegar
  • Red-pepper flakes or hot sauce

Equipment

knifecutting boardbowlspooncolander