Gaby’s cucumber salad recipe is the best cucumber salad I’ve ever had! It’s made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 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, 1/2 cup halved cherry tomatoes, and/or 1 to 2 chopped radishes
In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.
Recipe adapted just a tiny bit from What’s Gaby Cooking by Gaby Dalkin.
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