Gaby’s Cucumber Salad

4 Persian cucumbers or 2 medium English cucumbers (12 ounces, finely sliced for a crisp texture)

1 ripe avocado (pitted and either diced or sliced, adding a creamy contrast)

3 tablespoons extra-virgin olive oil (offering a smooth and rich base for the dressing)

2 tablespoons balsamic vinegar (lending a tangy depth that balances the flavors)

2 small-to-medium garlic cloves (minced or pressed, introducing an aromatic sharpness)

Kosher salt and freshly ground black pepper (adjusted to taste for seasoning)

Optional additions: 1 to 2 cups arugula, ½ cup halved cherry tomatoes, 1 to 2 chopped radishes

In a medium-sized mixing bowl, vigorously whisk together the extra-virgin olive oil, balsamic vinegar, and minced garlic until the dressing achieves a well-emulsified consistency.
Season with kosher salt and freshly ground black pepper to enhance the flavor.
Incorporate the sliced cucumbers and avocado into the bowl, gently tossing them to ensure an even coating of the dressing.
Adjust the seasoning with additional salt and pepper if necessary.
Serve immediately to maintain the freshness and integrity of the ingredients.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m