My favourite Avocado Salad
My favourite avocado salad is this one. Tangy lime juice, creamy avocado, fresh herbs, and my secret ingredient—a dash of red pepper flakes—keep things interesting in this refreshing cucumber dish!
Ingredients:
Salad ingredients:
- 2 large, ripe avocados, cut into quarters, then into 1 cm (0.4 in.) slices.
- About three 17cm/7″ long cucumbers cut into 4mm (1/6″ round pieces) (Note 1)
- 1/4 red onion, thinly sliced
- 2 tablespoons finely chopped dill, optional (Note 2)
- 2 tablespoons coarsely chopped coriander/cilantro leaves; optional (Note 2)
DRESSING:
- 3 tbsp extra virgin olive oil
- 3 tbsp lime juice , or lemon juice (or more, adjust to taste!)
- 1/4 tsp chilli flakes / red pepper flakes
- 1/4 tsp black pepper
- 3/4 tsp cooking / kosher salt
Guidelines:
- Place every component of the salad in a big bowl. Pour oil and lime juice over it, then add salt, pepper, and red chilli flakes.
- Using your hands, gently toss, being careful to separate the avocado pieces. If desired, add extra lime after tasting.
- Pour into a bowl and enjoy!
Notes on the Recipe:
1. Cucumbers: Use 1 1/2 if using the long English or telegraph cucumbers, which are around 30 cm/12 inches long.
2. Fresh herbs — While fresh coriander and dill provide a nice fresh herbiness, I wouldn’t go out of my way to buy them! Do it for the sake of the business
If you’re not a fan of coriander, feel free to replace parsley or add an additional tablespoon of dill.
3. The avocado stays and leftovers last until the next day.