Gaby's Cucumber Salad
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.9 out of 5 stars
(77)
Ingredients
4 servings
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 small-to-medium cloves garlic, pressed or minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ripe avocado, pitted and sliced or diced
- 4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced
- Optional additions: 1 to 2 cups arugula, ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishes
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Preparation
Step 1
In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
Step 2
Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.
Step 3
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Chef's notes
Recipe adapted just a tiny bit from What's Gaby Cooking by Gaby Dalkin.
This recipe is best served immediately, since the avocado browns over time. However, if you toss it well, you can refrigerate leftovers for a few hours.
Gaby suggested tossing in arugula and cherry tomatoes, if you want this salad to go further. I added a chopped radish mostly for color, honestly, but it’s also nice and springy.
