Cucumber avocado salad in a jar
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Salted cucumbers with ginger, garlic and Thai chili, tossed with celery, lime, avocado and fresh herbs. Best served soon after making.
Ingredients
- ¼ cup minced ginger
- 2 English cucumbers (quartered and sliced)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 4 cloves garlic (finely minced)
- 1 Thai red chili (sliced)
- 4 stalks celery (thinly sliced)
- 1 tablespoon neutral-flavored oil
- Juice from ½ lime
- 2 avocados (diced)
- ¼ cup EACH: basil leaves and cilantro (chopped)
Equipment
- mixing bowl
- cutting board
- chef’s knife
Directions
- Stir the ginger, cucumbers, sea salt, sugar, garlic and red chili together in a large bowl. Leave it on the counter for 30 minutes.
- Mix in the celery, oil and lime juice and toss well. Add more sea salt to taste.
- Fold in the diced avocados, basil and cilantro gently. Serve within 30 minutes.
Notes
Keep refrigerated at 40°F (4°C) or below.
Serve within 30 minutes; keep leftovers in an airtight container in the fridge, with avocado left uncut until serving; the cucumber and spice mixture (without salt and sugar) can be made up to 8 hours ahead. Safety: contains avocado; keep at 40 F or below; 1 day at most.