We’ve had a very rainy summer thus far and the cucumbers are coming in fast. This salad highlights the crisp coolness of cucumbers by contrasting with the creamy richness of avocado. The proportions for this recipe are not exact, so make adjustments according to taste and your abundance of cucumbers.
The secret to a delicious and crispy cucumber salad is to salt them before adding to your recipe. Prep the cucumbers by peeling, seeding and chopping them to bite size. Place them in a colander or on clean towels and sprinkle generously with salt. The salt draws out water and tightens the cucumbers so they stay crisp and delicious. Another trick is to wait until the last minute to add the avocado so that it doesn’t fall apart or get brown. The vinegar will prevent browning to some degree, but avocado is best when really fresh.
Cucumber Avocado Salad
1/4 onion or scallions
freshly ground pepper
3 Tablespoons apple cider vinegar or white wine vinegar
optional: a few cherry tomatoes and/or 1 sweet bell pepper
- Peel the cucumbers and slice them end to end. Scoop out the seeds with a spoon. This is not necessary if you’re using very small cukes. Chop them to bite size pieces and place in a colander over a bowl.
- Sprinkle on 2- 3 teaspoons of salt and mix in really well so each bit has some salt.
- Leave to drain for at least 15 minutes and up to an hour.
- Discard the liquid, pat the cucumbers dry on a clean towel and place in a bowl.
- Slice the onion very thin (I use a mandolin) and combine with the vinegar and some black pepper in the bowl. Mix well so the onion is in contact with the vinegar. Refrigerate until ready to serve.
- When you are ready to serve the salad, wash the avocado, slice it open, cut it in cubes while still in the peel, then scoop it out with a spoon. Mix into the salad gently. Add tomatoes or chopped bell peppers if using.