2 scallions, trimmed then sliced crosswise ¼-inch-thick
1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English or hot house)
2 very ripe avocados
2 Tablespoons fresh lemon juice
Red pepper flakes
Transfer the scallions to a small bowl of ice water to crisp.
Peel the cucumbers 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.
When you’re ready to eat, halve the avocados and remove the pits.
Leaving th avocado in the skin, cut the flesh
into ½-inch cubes. Using a spoon, remove the flesh from the skins. Transfer to a large bowl,
add the lemon juice
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, additional lemon juice, and red-pepper
flakes or hot sauce.
Top with sliced hard boiled egg.
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