Ingredients
Salad:
- 2 big ripe avocados, cut into quarters then 1 cm (0.4″) slices
- 3 cucumbers (~17cm/7″ long), sliced into 4mm (1/6″) rounds
- 1/4 red onion, finely sliced
- 2 tbsp dill, finely chopped (optional)
- 2 tbsp coriander/cilantro leaves, roughly chopped (optional)
Dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp lime juice (or lemon juice, adjust to taste)
- 1/4 tsp chili flakes / red pepper flakes
- 1/4 tsp black pepper
- 3/4 tsp cooking / kosher salt
Instructions
- Combine Salad Ingredients: Place the sliced avocados, cucumbers, red onion, and optional chopped dill and cilantro into a large mixing bowl.
- Add Dressing: Drizzle the lime juice and extra virgin olive oil over the salad ingredients. Sprinkle the salt, black pepper, and red pepper flakes evenly on top.
- Toss Gently: Using your hands, gently toss the salad, carefully separating the avocado slices to avoid mashing them. Taste and add more lime juice if desired to adjust the tanginess.
- Serve: Transfer the salad to a serving bowl or plates and enjoy immediately for the freshest flavor and texture.
Notes
- If using longer telegraph/English cucumbers (~30cm/12″ long), use 1 1/2 cucumbers instead of 3 regular ones.
- Fresh dill and coriander add a lovely herbal note but are optional; substitute coriander with extra dill or parsley if preferred.
- Leftovers can keep until the next day with the avocado remaining green, but it’s best served fresh for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
