Ingredients
Method
- In a large serving bowl, gently combine the 6.0 cups (175g) of baby salad leaves, the 2.0 (300g) thinly sliced Lebanese cucumbers, the 4.0 (60g) thinly sliced green onions, and the 2.0 (300g) chopped avocados.
- In a small glass jar with a tight-fitting lid, add the 0.25 cups (54g) of extra virgin olive oil, the 0.25 cups (61g) of fresh lemon juice, and the 0.5 tsp (3g) of fine sea salt.
- Secure the lid tightly on the jar and shake vigorously for 0.5 minutes until the oil and lemon juice are fully emulsified into a smooth dressing.
- Pour the freshly mixed dressing evenly over the salad mixture and gently toss to coat all the vegetables before serving immediately.
- Keep the Crunch: Lebanese cucumbers are naturally crisp, but if you are serving this outdoors on a hot day, keep the cucumber slices in ice water for a few minutes and pat them completely dry before assembling. This guarantees maximum crunch.
Prevent the Avocado from Browning: To keep your Cucumber & Avocado Salad looking vibrant and fresh, toss the chopped avocado in a tiny splash of the lemon juice before adding it to the rest of the greens. The citric acid delays oxidation.
Achieve the Perfect Emulsion: Shaking the dressing in a jar is a fantastic technique, but to make your dressing extra creamy and prevent the oil and lemon juice from separating, add a tiny dab of Dijon mustard to the jar before shaking.
Dress Right Before Serving: The delicate baby salad leaves will wilt quickly under the weight of the olive oil and lemon dressing. Always hold off on dressing the salad until your guests are seated and ready to eat.