This is recipe from the New York Times, though I added tomatoes. It’s a really nice, hearty salad and keeps really well. I used mini cucumbers, which stay really nice and crunchy. You could also use regular cucumbers, but scoop out the seedy part. Interestingly, there is no oil added, just the creamy fat of the ripe avocadoes. It’s bright, colorful and delish!
1 lb. mini cucumbers
1 lb. grape tomatoes, halved lengthwise
2 very ripe avocados
2 scallions, trimmed then sliced crosswise 1/4-inch-thick
2 tablespoons fresh lemon or lime juice
1 tsp Kosher salt
Few dashes hot sauce
Peel cucumbers in alternativing strips and slice into 1/2″ slices and place in a medium serving bowl. Add tomatoes and toss with lemon juice, salt and hot sauce.
Just before serving, cut avocadoes into 1/2″ cubes and toss fairly vigorously with the salad. The avocadoes must be really ripe, so when you mix them in they break down a bit and coat the other veggies.
Check seasonings and add more salt, lemon or hot sauce as needed.