Aveggie (cucumber, Avo) Recipe

Wash and slice cucumber

Rinse the English cucumber under cold water. Trim the ends. If the skin is waxed, peel lightly; otherwise leave skin on. Slice the cucumber into 1/8–1/4-inch rounds (or half-moons if you prefer).

Salt the cucumber (optional)

Place the sliced cucumber in a colander or bowl, sprinkle 1/4 tsp of the kosher salt over them, toss gently and let sit for 5 minutes to draw out excess water. Pat dry with paper towel if there is excess moisture.

Prepare the onion

Thinly slice the red onion (if not already sliced). To mellow the bite, submerge the slices in cold water for 5 minutes, then drain and pat dry.

Cut and dress the avocado

Cut the avocado in half, remove the pit, and dice the flesh into 1/2-inch pieces. Immediately toss the avocado with the juice from half the lime (about 1 tbs) to slow browning and add brightness. Reserve the other half of the lime for the dressing.

Chop cilantro

Roughly chop the fresh cilantro leaves and tender stems. Measure 2 tablespoons and set aside.

In a small bowl or jar, combine 2 tbs extra-virgin olive oil, 2 tbs fresh lime juice (from the reserved lime), 1 tsp Dijon mustard, and 1 tsp honey or agave. Whisk or shake vigorously until emulsified.

Season the dressing with 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/8 tsp red pepper flakes (if using). Taste and adjust seasoning — add a little more lime or honey if you want more acidity or sweetness.

Toast sesame seeds (optional)

In a small dry skillet over medium heat, toast 1 tbs sesame seeds, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Transfer to a plate to cool. Sprinkle into the salad just before serving.

In a medium bowl, combine the drained/salted cucumber slices, diced avocado (already tossed with lime), thinly sliced red onion, and chopped cilantro.

Pour the dressing over the salad and gently toss 6–8 times, being careful not to mash the avocado. Ensure all components (cucumber, avocado, onion, cilantro) are evenly coated with the dressing.

Taste and adjust: add a pinch more kosher salt or a squeeze of lime if needed.

Transfer the salad to a serving bowl or plate. Sprinkle the toasted sesame seeds over the top for crunch and optional red pepper flakes for extra heat. Serve immediately.

Leftovers: store in an airtight container in the refrigerator for up to 1 day; avocado will brown slightly but the lime helps slow it.