Obsessively Good Avocado Cucumber Salad
by Laura Frerichs, Tastemaker in Residence
This salad is from Smitten Kitchen. It takes about 5 minutes and there are a ton of ways to adapt it. Add some chopped summercrisp lettuce or arugula for bulk. If you’re not into lime and cilantro or parsley, try the lemon and dill she suggests. Don’t like mayo? Use yogurt. Or, skip the creamy dressing entirely!. Make a variation with minced jalapeno, olive oil and ground cumin, or a a version with a dressing of toasted sesame oil, miso, rice vinegar, ginger and garnished with toasted black and/or white sesame seeds.
Serves 2 as a main or 4 as a side
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallion or ¼ cup sweet onion, thinly sliced
1 large avocado, pitted and diced
2 Tbsp mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
- Combine cucumber, scallions and avocado in a bowl.
- Whisk together mayo, lime and seasonings, adjusting levels to taste.
- Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.