Let’s unpack this cucumber salad. It’s first and foremost a dish from Gaby’s mother that we’ll refer to as Gaby’s for short.
Second, this is the first time I’ve encountered a cucumber salad as wonderful as this. Cucumber salad is made fantastically by combining crisp cucumber, creamy avocado, and a very simple balsamic dressing.
The Best Recipe for Cucumber Salad
Here is Gaby’s opinion of this salad: When I was a kid, my mom made this salad almost every night. Even though I would get screamed at for not saving any for my dad and sister, I would eat half the bowl before we even sat down for dinner because it was so delicious. It’s now my go-to side salad, and before we sit down for dinner, my husband consumes half of it.
What I have to say about this salad is as follows: I ate the entire cucumber salad by myself in one sitting. In order to enjoy cucumber salad all summer long, I wish to grow Persian cucumbers in my yard. If I had the opportunity, I would develop an avocado tree for various reasons. In any case, it’s perfect.
Tips for cucumber salad
- Persian cucumbers were available at Trader Joe’s. They have an extra-crisp texture, a smaller diameter, and are less seedy and watery than regular cucumbers. If you can’t find them, choose English cucumbers because they have a comparable feel.
- Use only a little garlic in this dish or the other flavors will be overpowered. Either two small-to-medium-sized cloves or one huge clove will do.
- You don’t need to break out your thick, pricey balsamic vinegar for this recipe. Instead, regular balsamic vinegar works well.
- Since the avocado browns over time, it is better to serve this dish immediately. But if you thoroughly toss it, you can chill leftovers for a few hours.
- Adding arugula and cherry tomatoes, as suggested by Gaby, will make this salad much better. In all honesty, I really added the chopped radish for color, but it also adds delightful springiness.
- I prepared her charred sugar snap peas and Omi’s haricots verts salad the other night because I was so enthused about this salad that I made a few more of her straightforward side dishes from her book. They were both perfect and simple.
- I can’t wait to prepare her green rice burrito bowl, poblano scallion queso, and Cobb salads for all seasons. Although the book isn’t vegetarian, I still discovered a number of dishes to try.
Gaby’s Cucumber Salad
The finest cucumber salad I’ve ever tasted is Gaby’s recipe for it. Crisp cucumber and creamy avocado are combined with a straightforward balsamic vinegar dressing to make this dish. The recipe makes four servings.
Ingredients
- Extra virgin olive oil, 3 teaspoons
- Balsamic vinegar, two tablespoons
- 2 small to medium-sized garlic cloves, freshly ground black pepper, squeezed or minced Kosher salt, and to taste
- 1 avocado that has been pitted, sliced, or diced
- 4 thinly sliced Persian cucumbers or 2 medium English cucumbers (12 ounces)
- Additions are optional: 1 to 2 cups arugula, 1/2 cup cherry tomatoes cut in half, and 1 to 2 radishes diced
Instructions
- Olive oil, balsamic vinegar, and garlic should all be combined in a medium basin. Add salt and pepper to taste.
- Toss the avocado and cucumbers together in the basin after adding them. If required, season with more salt and pepper. Serve right away.
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