Cucumber & Avocado Salad

This no-cook salad is all about contrast. Paper-thin English cucumber slices get hit with lime juice and chili pepper, then paired with creamy avocado and crisp red bell pepper. Every bite swings between cool, creamy, tart, and spicy.

Slicing the cucumber as thin as possible is key. Thin slices absorb the lime and salt quickly, softening just enough to feel almost pickled while staying snappy. A mandoline makes this effortless, but a sharp knife and steady hand work fine.

The avocado goes on last, arranged over the dressed cucumber rather than tossed in. This keeps the slices intact instead of turning to mush. Use a ripe avocado that gives slightly when pressed but isn’t brown inside.

Chef Tips

• Salt the cucumber slices and let them sit 5 minutes before assembling. This draws out excess water so your salad stays crisp, not soggy.
• Add the lime juice right before serving. Too early and the acid breaks down the cucumber’s texture.
• Adjust the chili pepper to your heat tolerance. Fresh serrano or Thai chili gives a bright, sharp heat that works well with the lime.

Variations

• Toss in mango chunks for a sweet-spicy tropical twist.
• Add a drizzle of sesame oil and toasted sesame seeds for an Asian-inspired version.
• Scatter cotija or feta crumbles on top for a salty, tangy finish.