Cucumber and Avocado Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed or vegetable oil
- 1/4 cup torn fresh basil leaves
- 6 garlic cloves, lightly crushed
Preparation 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. 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. 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. Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil. Per serving: 190 calories, 15 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil. Per serving: 190 calories, 15 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit
