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Cucumber, Chilli And Avocado Salad

by . Featured in SIMPLY NIGELLA
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Introduction

Like poor Becky Sharp biting into a green chilli thinking it looked so cool and refreshing, it is easy to be lulled by the soothing greenness of this – the salving avocado, the juicy cucumber – but do not overlook the fierce flecks, made even more zingy by the lime’s acid rasp.

For US cup measures, use the toggle at the top of the ingredients list.

Like poor Becky Sharp biting into a green chilli thinking it looked so cool and refreshing, it is easy to be lulled by the soothing greenness of this – the salving avocado, the juicy cucumber – but do not overlook the fierce flecks, made even more zingy by the lime’s acid rasp.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Cucumber, Chilli and Avocado Salad
Photo by Keiko Oikawa

Ingredients

Serves: 4-6

Metric Cups
  • 1 cucumber (peeled)
  • 1 ripe avocado (peeled)
  • 1 green chilli (de-seeded if desired and finely chopped)
  • 4 x 15ml tablespoons chopped fresh coriander
  • zest and juice of 1 lime (preferably unwaxed)
  • 2 x 15ml tablespoons extra virgin olive oil
  • sea salt flakes (to taste)
  • 1 cucumber (peeled)
  • 1 ripe avocado (peeled)
  • 1 green chile (de-seeded if desired and finely chopped)
  • ¼ cup chopped cilantro
  • zest and juice of 1 lime (preferably unwaxed)
  • 2 tablespoons extra virgin olive oil
  • kosher salt (to taste)

Method

  1. Cut the cucumber in half lengthways and scrape out the seeds with a small spoon. Slice the half-boats into 2cm / ¾-inch pieces and tip into a bowl.
  2. Dice the avocado into similar-sized pieces and add to the bowl, along with the chilli, chopped coriander, the lime zest and juice, the oil and the sea salt.
  3. Mix gently but thoroughly, and then tip out onto a serving plate.
  1. Cut the cucumber in half lengthways and scrape out the seeds with a small spoon. Slice the half-boats into 2cm / ¾-inch pieces and tip into a bowl.
  2. Dice the avocado into similar-sized pieces and add to the bowl, along with the chilli, chopped coriander, the lime zest and juice, the oil and the sea salt.
  3. Mix gently but thoroughly, and then tip out onto a serving plate.

Additional Information

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 2 Others have said

  • I would serve this Cucumber, Chilli and Avocado Salad alongside your Watermelon, Feta and Black Olive Salad. Both are accented — or perhaps I should say “perfumed” — by the zestiness of lime. Add to this rather unconventional meat-free meal a Taboulli Salad and accompany all with some variety of flatbreads, and lunch or dinner is served!

    Posted by hollis517 on 30th June 2022
  • This salad is in constant rotation at our house. It’s easy to prepare, tastes fresh and lively, and goes well with a lot of different dishes. I particularly like it with the Tequila and Lime Chicken along with some roasted sweet potato wedges.

    Posted by joshv41680 on 27th June 2022
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