This Cucumber and Avocado Salad recipe from Bon Appetit Magazine (May 2012, p. 50) really should be called Cucumber, Avocado and Celery Salad.
Honestly, I wasn't sure how the salad was going to turn out, but it was really good, flavorful -- and healthy.
It basically involves macerating cilantro springs, ginger, chiles, salt, sugar and cucumbers together for 35 minutes; then taking the cucumbers and adding thinly sliced celery, lime juice and oil to it and topping it all with avocado, cilantro and basil.
Tips for next time:
- Cut the celery, cucumbers and avocado in large pieces like in the magazine photo
- Use red pepper flakes instead of 2 dried chiles de arbol because I couldn't taste the chiles at all