Like poor Becky Sharp biting into a green chilli thinking it looked so cool and refreshing, it is easy to be lulled by the soothing greenness of this — the salving avocado, the juicy cucumber — but do not overlook the fierce flecks, made even more zingy by the lime’s acid rasp.
Like poor Becky Sharp biting into a green chilli thinking it looked so cool and refreshing, it is easy to be lulled by the soothing greenness of this — the salving avocado, the juicy cucumber — but do not overlook the fierce flecks, made even more zingy by the lime’s acid rasp.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
1 green chilli (de-seeded if desired and finely chopped)
4 x 15ml tablespoons chopped fresh coriander
zest and juice of 1 lime (preferably unwaxed)
2 x 15ml tablespoons extra virgin olive oil
Maldon sea salt flakes (to taste)
1 cucumber (peeled)
1 ripe avocado (peeled)
1 green chile (de-seeded if desired and finely chopped)
¼ cup chopped cilantro
zest and juice of 1 lime (preferably unwaxed)
2 tablespoons extra virgin olive oil
kosher salt (to taste)
Method
Cut the cucumber in half lengthways and scrape out the seeds with a small spoon. Slice the half-boats into 2cm / ¾-inch pieces and tip into a bowl.
Dice the avocado into similar-sized pieces and add to the bowl, along with the chilli, chopped coriander, the lime zest and juice, the oil and the sea salt.
Mix gently but thoroughly, and then tip out onto a serving plate.
Cut the cucumber in half lengthways and scrape out the seeds with a small spoon. Slice the half-boats into 2cm / ¾-inch pieces and tip into a bowl.
Dice the avocado into similar-sized pieces and add to the bowl, along with the chilli, chopped coriander, the lime zest and juice, the oil and the sea salt.
Mix gently but thoroughly, and then tip out onto a serving plate.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
I would serve this Cucumber, Chilli and Avocado Salad alongside your Watermelon, Feta and Black Olive Salad. Both are accented — or perhaps I should say “perfumed” — by the zestiness of lime. Add to this rather unconventional meat-free meal a Taboulli Salad and accompany all with some variety of flatbreads, and lunch or dinner is served!
Posted by hollis517 on 30th June 2022
This salad is in constant rotation at our house. It’s easy to prepare, tastes fresh and lively, and goes well with a lot of different dishes. I particularly like it with the Tequila and Lime Chicken along with some roasted sweet potato wedges.
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What 2 Others have said
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Posted by hollis517 on 30th June 2022
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Posted by joshv41680 on 27th June 2022
Show more commentsI would serve this Cucumber, Chilli and Avocado Salad alongside your Watermelon, Feta and Black Olive Salad. Both are accented — or perhaps I should say “perfumed” — by the zestiness of lime. Add to this rather unconventional meat-free meal a Taboulli Salad and accompany all with some variety of flatbreads, and lunch or dinner is served!
This salad is in constant rotation at our house. It’s easy to prepare, tastes fresh and lively, and goes well with a lot of different dishes. I particularly like it with the Tequila and Lime Chicken along with some roasted sweet potato wedges.