Gaby’s Cucumber Salad
The combination of crunchy cucumbers and velvety avocado makes for an irresistible texture, while the balsamic vinaigrette enhances the natural freshness of each ingredient. A hint of garlic adds depth, and optional additions like arugula, cherry tomatoes, or radishes provide extra vibrancy and crunch.
Ingredients
- 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 for a peppery bite, ½ cup halved cherry tomatoes (for sweetness), and 1 to 2 chopped radishes (for a mild crunch)
Instructions
- 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. Enjoy this salad as a light yet flavorful dish.
Notes
This recipe is a slightly adapted version of the original creation by Gaby Dalkin from What’s Gaby Cooking.