If you love cucumber salads, put this creamy cucumber salad and cucumber tomato salad on the menu next!
Thai red chili: Thai red chilis are slender and vibrant red. Bird’s eye is a commonly found variety, but you’ll find them labelled in the supermarket simply as “Thai red chili.’ Lime juice: Lime is our first choice, but you can use fresh lemon juice in a pinch. Other ingredients: English cucumbers, minced ginger, sea salt, sugar, garlic cloves, celery, oil, avocados, basil leaves, and cilantro.
Macerate: The process of maceration refers to letting the cucumbers sit with a little salt and sugar at room temperature. This makes the cucumbers soft without getting soggy and intensifies the flavor. It also makes a sort of dressing for the salad. Yum! Handle with care: To maintain the vibrant color and texture of the avocados, mix everything together first then add the avocados right at the end, being gentle when you toss them so they don’t get smooshed. Serve fresh: For the best flavor and presentation, enjoy the salad within 30 minutes. This ensures that the avocados stay fresh, avoiding oxidation and browning. Adjust the heat: If you don’t like a spicy kick then you can omit the chili. If you’d prefer it spicier, add it in as per the recipe, but take it out and chop it up before you add the avocados. Get creative: Feel free to experiment with additional ingredients to make the salad your own – make this a cucumber tomato avocado salad by adding some halved cherry tomatoes for an extra burst of sweetness. Or consider sliced red onion or a crack of black pepper. You can also play with the herbs, adding fresh dill or parsley. Bulk it out: Use couscous or chickpeas as a base to make your cucumber avocado salad more filling.
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