Cucumber avocado salad in a jar

Course Salad

Cuisine American

Keyword asian cucumber salad, avocado salad, spicy cucumber salad, summer salad

Prep Time 40

Total Time 40

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)

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.