By Elissa Wa
Transfer the scallions to a small bowl of ice water to crisp.
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces and transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain for 5 minutes.
Using a spoon, remove the flesh from the skins of the avocados, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Add the scallions to the bowl.
Stir the salad ingredients vigorously until well combined. Season to taste with salt, lemon, and red-pepper flakes.
How did this recipe turn out? Let others know!
to rate this recipe
By Elissa Wa
This recipe is ready in 45 and features scallions, cucumbers, kosher salt and other delicious ingredients. Contains 300 calories total.
Transfer the scallions to a small bowl of ice water to crisp.
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces and transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain for 5 minutes.
Using a spoon, remove the flesh from the skins of the avocados, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Add the scallions to the bowl.
Stir the salad ingredients vigorously until well combined. Season to taste with salt, lemon, and red-pepper flakes.
Calories per Serving: 300
Your Rating:
