Ingredients
Vegetables and Herbs
- 6 Persian cucumbers, halved and smashed
- 2 ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 3 tablespoons fresh chopped cilantro
- 1 jalapeño, seeded and finely diced (or substitute with ¼ teaspoon red pepper flakes)
Condiments and Seasonings
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt, plus more to taste
Instructions
- Prepare the cucumbers: Slice the Persian cucumbers lengthwise and place them flesh-side down. Using the flat side of a large knife, smash each cucumber half firmly to split them open.
- Cut into pieces: Cut the smashed cucumbers at a 45-degree angle into 1-inch pieces and transfer them to a large mixing bowl.
- Add remaining ingredients: Into the bowl with cucumbers, add the avocado chunks, thinly sliced scallions, fresh lime juice, chopped cilantro, seeded and finely diced jalapeño (or red pepper flakes), and ¼ teaspoon kosher salt.
- Toss gently: Using a large spoon, gently toss all ingredients together until well combined, taking care not to mash the avocado too much.
- Season to taste and chill: Taste the salad and add additional salt if needed. Cover the bowl and refrigerate until ready to serve, allowing flavors to meld.
Notes
- Use ripe but firm avocados to avoid a mushy salad.
- If you prefer less heat, omit the jalapeño or reduce the amount.
- Prepare ahead of time, but add avocado just before serving if you want to prevent browning.
- Persian cucumbers are preferred for their thin skin and minimal seeds, but English cucumbers can be substituted.
- This salad is best served chilled for maximum freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
