Ingredients
- Avocados: 2 large, ripe but firm (These will provide the creamy base and healthy fats. Look for avocados that yield slightly to gentle pressure.)
- Cucumbers: 2 medium (about 1 pound total), preferably English or Persian (These varieties have thinner skin and fewer seeds, offering a superior crunch and less bitterness. If using regular cucumbers, consider peeling and seeding them.)
- Red Onion: 1/2 small, finely diced (Adds a sharp, slightly sweet counterpoint and beautiful color. Soak in cold water for 10 minutes to mellow its flavor if desired.)
- Fresh Cilantro: 1/2 cup, chopped (Brings a bright, herbaceous note. If you’re not a fan, parsley can be a substitute, though the flavor profile will change.)
- Jalapeño: 1 small, minced (optional, for a touch of heat. Remove seeds and membranes for less spice.)
- Lime Juice: 1/4 cup, freshly squeezed (This is key for the dressing’s zest and also helps prevent the avocado from browning too quickly. About 2-3 limes.)
- Olive Oil: 2 tablespoons, extra virgin (Adds richness to the dressing and helps meld the flavors.)
- Cumin Powder: 1/2 teaspoon (Adds a warm, earthy undertone that complements the avocado and lime beautifully.)
- Salt: 1/2 teaspoon, or to taste (Enhances all the other flavors.)
- Black Pepper: 1/4 teaspoon, freshly ground, or to taste (For a final kick.)
Instructions
- Prepare the Vegetables:
- Wash the cucumbers thoroughly. If using English or Persian cucumbers, you can leave the skin on for extra nutrients and texture. If using standard cucumbers, you might prefer to peel them. Dice the cucumbers into 1/2-inch pieces and place them in a large mixing bowl.
- Finely dice the red onion. If you prefer a milder onion flavor, you can soak the diced onion in a small bowl of cold water for 10-15 minutes, then drain thoroughly before adding to the salad. Add the drained red onion to the bowl with the cucumbers.
- Wash and chop the fresh cilantro. If using jalapeño, wash, slice it lengthwise, remove the seeds and white membranes (unless you like it very spicy), and then mince it finely. Add the cilantro and jalapeño (if using) to the bowl.
- Prepare the Avocados:
- Cut the avocados in half lengthwise and remove the pits. Score the avocado flesh into 1/2-inch cubes directly in the skin, then use a spoon to scoop the cubes out into the mixing bowl with the other vegetables. Work relatively quickly to minimize browning.
- Make the Dressing:
- In a small separate bowl or a jar with a lid, combine the freshly squeezed lime juice, extra virgin olive oil, cumin powder, salt, and black pepper.
- Whisk these ingredients together vigorously until the dressing is well emulsified (creamy and combined). Alternatively, if using a jar, secure the lid and shake well.
- Combine and Toss:
- Pour the prepared dressing over the avocado and cucumber mixture in the large bowl.
- Gently fold all the ingredients together using a rubber spatula or a large spoon. Be careful not to over-mix or mash the avocado; you want to maintain the distinct cubes.
- Taste the salad and adjust seasonings if necessary. You might want a little more salt, lime juice, or even a pinch more cumin.
- Chill (Optional but Recommended):
- For the best flavor, cover the salad and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. If you need to serve it immediately, it will still be delicious.
- Serve:
- Gently stir the salad once more just before serving, as some dressing might have settled at the bottom. Serve chilled or at room temperature.
Nutrition
- Serving Size: one normal portion
- Calories: 240