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Gaby’s Cucumber Salad

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 People
Course: Salad
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.