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.