Recipe video above. This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, optional fresh herbs and my secret ingredient - a pinch of red pepper flakes which keeps things interesting! Doesn't make it spicy, more of a slight cooling hum of earthy warmth.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side Salad
Cuisine: Western
Keyword: avocado cucumber salad, avocado salad
Servings: 4- 6
Calories: 229cal
Author: Nagi
Ingredients
Salad:
2big ripe avocados, cut into quarters then 1 cm / 0.4" slices
3tbsplime juice, or lemon juice (or more, adjust to taste!)
1/4tspchilli flakes / red pepper flakes
1/4tspblack pepper
3/4tspcooking / kosher salt
Instructions
Put all the salad ingredients in large bowl. Drizzle over lime juice and oil, sprinkle with salt, pepper and red chilli flakes.
Toss gently using your hands, gently separating the avocado slices as you go. Taste and add more lime if you want.
Tumble into a bowl and serve!
Notes
1. Cucumbers - If using the long telegraph / English cucumbers ~30cm/12" long, use 1 1/2.2. Fresh herbs - Fresh dill and coriander adds lovely fresh herbiness but I wouldn't make a special trip to the shops just to get them! Do it for company :)If you're one of those coriander haters, use an extra 1 tbsp of dill or substitute with parsley.3. Leftovers will keep until the next day (and the avocado stays green!) but as with most salads, it's best made fresh.Nutrition per serving assuming 5 servings.