Cucumber-Avocado Salad

Simple five-ingredient salad with crunchy cucumbers and creamy avocados

7 ingredients•Time: 25 mins

Ella Mabry•Jun 3, 2024

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on. (This recipe is from the New York Times)

I'm Ella, a London-based food blogger who makes cooking simple and focuses on healthy recipes. I'm passionate about helping others enjoy nutritious meals that are easy and fun to make.

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Ingredients (7)

Scallions(2, sliced crosswise ¼-inch-thick)
Ice cubes
Cucumber(454 g)
1 English cucumber is roughly a pound, or 6 Persian/mini cucumbers
Kosher salt
Very ripe avocados(2)
Fresh lemon juice(2 Tbsp)
Plus more if needed. Can substitute with lime juice or unseasoned rice vinegar.
Red pepper flakes
for serving

Instructions

Transfer the scallions (2) to a small bowl of ice water to crisp.
Peel the cucumbers (454 g) 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, at least 5 minutes (or up to 15).
Halve the avocados (2) and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice (2 Tbsp) and season with salt. Stir to combine.
Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.