Creamy Avocado Cucumber Salad Recipe

Ingredients

Salad

• 2 big ripe avocados, cut into quarters then 1 cm slices
• 3 cucumbers (~17cm long), sliced into 4mm 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, more to taste)
• 1/4 tsp chili flakes / red pepper flakes
• 1/4 tsp black pepper
• 3/4 tsp cooking / kosher salt

Instructions

1. Put all the salad ingredients in a large bowl.
2. Drizzle over lime juice and olive oil, then sprinkle salt, pepper, and chili flakes onto the salad.
3. Use your hands to gently toss the salad, carefully separating the avocado slices as you mix. Taste and add more lime juice if desired.
4. Transfer the salad into a serving bowl and serve immediately for best freshness.

Notes

• If using long telegraph or English cucumbers (~30cm), use 1 1/2 cucumbers instead of 3 smaller ones.
• Fresh dill and coriander enhance the flavor but are optional; substitute coriander with extra dill or parsley if preferred.
• Leftovers can be kept until the next day with the avocado remaining green, but the salad is best fresh.