Cucumber and Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20-40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce. Ingredients:
24 sprigs cilantro |
1/4 cup coarsely chopped cilantro leaves |
1/4 cup chopped peeled ginger |
6 garlic cloves, lightly crushed |
2 dried chiles de árbol |
2 english hothouse cucumbers (about 2 pounds total), cut into 1/2 pieces |
1 teaspoon (or more) kosher salt |
1 teaspoon sugar |
4 celery stalks, thinly sliced on a diagonal |
2 tablespoons fresh lime juice |
2 tablespoons grapeseed or vegetable oil |
2 avocados, halved, pitted, sliced |
1/4 cup torn fresh basil leaves |
Directions:
1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
3. Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
4. Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.
5. Per serving: 190 calories, 15 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit
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