**Cucumber-Avocado Salad Recipe**

Cucumber-Avocado Salad Recipe

Updated: July 19, 2021

Prep Time: 15 minutes | Total Time: 15 minutes (no cooking required)

Ingredients (Serves 4–6)

• 2 scallions, trimmed and sliced crosswise into ¼-inch rounds

• Ice water (for scallion crispness)

• 1 pound cucumbers (e.g., 6 Persian/mini seedless cucumbers or 1 English cucumber)

• 1 teaspoon kosher salt (for cucumbers) + extra for seasoning

• 2 very ripe avocados (yielding to gentle pressure)

• 2 tablespoons fresh lemon or lime juice (or unseasoned rice vinegar, plus extra for adjusting)

• Red-pepper flakes or hot sauce (to taste, for serving)

Instructions

Step 1: Prepare Crisp Scallions

Place the sliced scallions in a small bowl filled with ice water. Let soak for 5–10 minutes to enhance crispness and preserve their vibrant green color. Drain and pat dry lightly before using.

Step 2: Prep Cucumbers with Alternating Peeled/Unpeeled Strips

To achieve alternating stripes: Use a vegetable peeler to peel the cucumber in continuous vertical strips. After one full strip, move ½–1 inch away from the previous strip and repeat, creating alternating peeled and unpeeled sections (similar to seersucker fabric). Trim the stem and blossom ends with a sharp knife.

If desired, halve the cucumber lengthwise and scoop out seeds with a spoon. Dice into ½-inch cubes, thin slices, or lightly smash into irregular shapes. Transfer to a colander, toss with 1 teaspoon salt, and drain for 5–15 minutes to remove excess moisture. Gently shake the colander to drain thoroughly and pat dry lightly if needed.

Step 3: Prepare Creamy Avocado

Halve avocados, remove pits, and scoop flesh from skins with a spoon. Dice into ½-inch cubes and transfer immediately to a large bowl to prevent browning. Add lemon/lime juice and a pinch of salt; toss gently to coat.

Step 4: Combine and Toss

Add drained cucumbers and scallions to the avocado bowl. Gently toss to distribute avocado and lemon juice evenly.

Step 5: Final Seasoning and Texture

Stir lightly until the avocado partially softens (creating a creamy coating) while retaining visible cubes for texture contrast. Adjust seasoning with additional salt, lemon juice, or red-pepper flakes/hot sauce to taste.

Variations (Optional Additions)

• Herbs: Tear ¼ cup fresh mint or add a handful of dill (delightful for summer evenings).

• Nuts: Toast 2 tablespoons pine nuts in a dry skillet (2–3 minutes, stirring) and sprinkle over the salad.

• Cheese: Crumble 2 ounces feta or goat cheese for creaminess.

• Fruit: Dice ½ cup ripe mango for sweetness.

User Feedback & Pro Tips

• “Super easy and surprisingly delicious!” – Ideal for quick, fresh meals.

• “Must be served cold!” – For maximum freshness, chill for 10 minutes before serving.

• “Added mango too and was sooo tasty!!” – Sweet-tart mango balances the avocado’s creaminess.

• “Toasted pine nuts + feta = game-changer!” – Customize with your favorite herbs (e.g., dill) and cheeses.

Serve immediately for a refreshing, chilled summer salad!