Veggies: Cucumber and Avocado Salad
By á-3151
Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20–40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce.
Ingredients
- Ingredient Info:
- 24 sprigs cilantro plus 1/4 cup coarsely chopped leaves
- 1/4 cup chopped peeled ginger
- 6 garlic cloves, lightly crushed
- 2 dried chiles de árbol
- 2 English hothouse cucumbers (about 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 diagonal
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed or vegetable oil
- 2 avocados, halved, pitted, sliced
- 1/4 torn fresh basil leaves
- Chiles de árbol are sold at some supermarkets and at Latin markets.
Details
Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from bonappetit.com
Preparation
Step 1
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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