Ensalada de Aguacate y Pepino

Ingredients

• 3ripe avocados — cut into thick slices
• 2cucumbers — peeled and sliced
• 1/2red onion — thinly sliced
• 1serrano chile — thinly sliced
• 1 handfulfresh cilantro — chopped
• 3 tbsplime juice
• 2 tbspolive oil
• 1 tspfine salt

Method

1. Start by preparing the vegetables. Peel 2 cucumbers and cut them into even, bite-sized pieces. This ensures that each piece is uniform and easy to eat. Next, halve 3 ripe avocados, remove the pits, and scoop the flesh out with a spoon. Cut the avocado into similar-sized pieces as the cucumber.
2. Peel and thinly slice 1/2 of a red onion. Place the sliced onion in a small bowl and sprinkle with 1 tsp of fine salt. Let it sit for about 5 minutes. This will draw out excess moisture and reduce the sharpness of the onion, ensuring the salad remains crisp and not watery.
3. While the onion is resting, prepare the serrano chile. Slice 1 serrano chile in half lengthwise, remove the seeds if you prefer less heat, and finely chop it. Add it to the bowl with the cucumbers and avocados.
4. In a separate small bowl, whisk together 3 tbsp of lime juice and 2 tbsp of olive oil until well combined. This will create a bright and tangy dressing. Add the drained onions to the dressing, allowing them to absorb the flavors.
5. Gently toss the cucumbers, avocados, and serrano chile with the dressing and onions. Use a large spoon to mix, being careful not to bruise the avocado pieces. This will ensure the salad is well-coated but still retains its shape.
6. Chop a handful of fresh cilantro and fold it into the salad as the final touch. The cilantro adds a fresh, herbal aroma that complements the other ingredients.
7. Transfer the salad to a serving bowl and chill it briefly in the refrigerator for about 10 minutes. This allows the flavors to meld together. Serve the Ensalada de Aguacate y Pepino cool, alongside tostadas or as a refreshing side to hot dishes.