Time 20m Yield 6 Number Of Ingredients 10 Steps:
Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip. In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
For dressing, mix first 8 ingredients in a container and shake well. Refrigerate for a couple of hours to blend the flavors. Slice onion very thin and place in ice water for half hour. Dry onion with paper towels before using. Peel cucumbers and slice thin. Place in a bowl, pour on dressing and mix well. Peel and slice avocado. Arrange cucumbers (don’t pour out the dressing), onion, and avocado individually on a plate (they can be mixed but I like the way they look individually). Drizzle the remaining dressing on the onion and avocado. Sprinkle with sesame seeds or peanuts.
Time 30m Yield 2 servings Number Of Ingredients 9 Steps:
Slice then dice cucumber. Slice then dice tomatoes. Slice avocado and carefully remove stone. Scoop out inside and dice. Peel onion and remove tops. Then slice. Chop cilantro and place in a large salad bowl with previous ingredients. Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl. Enjoy!
More about “cool cucumber and avocado salad recipes”
Yield Makes 6 servings Number Of Ingredients 14 Steps:
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.
