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Recipes
May 2012

Cucumber and Avocado Salad

By Bon Appétit Test KitchenPhotography by Romulo Yanes

4.2

(24)

Image may contain Plant Vegetable Food Produce Cucumber Cutlery Spoon and Squash

Recipe information

  • Total Time

    50 minutes

  • Yield

    6 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

Nutrition Per Serving

One serving contains: Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 8 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 370
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