Ingredients:
- 1 large English Cucumber (or 2-3 Persian), diced
- 2 medium Ripe Hass Avocados, diced
- 1 cup Cherry or Grape Tomatoes, halved
- ¼ cup Red Onion, finely diced
- 2 tbsp Fresh Dill, chopped
- 1 tbsp Fresh Parsley, chopped (flat-leaf recommended)
- ½ tsp Flaky Sea Salt, plus more for seasoning
- ¼ tsp Freshly Ground Black Pepper
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1 clove Garlic, finely minced
- ½ tsp Maple Syrup or Honey (Optional)
Instructions:
- Prep the Cucumber and Red Onion: Dice the cucumber into uniform 1 cm cubes. Place the diced cucumber in a colander and sprinkle with ½ teaspoon of flaky sea salt. Allow to sit for 10 minutes. While resting, finely dice the red onion, halve the cherry tomatoes, and chop the fresh dill and parsley.
- Rinse and Dry the Cucumber: Rinse the salted cucumber briefly under cold water to remove excess salt. Pat the cucumber pieces thoroughly dry using a clean tea towel or paper towels. This step is crucial for achieving peak crispness.
- Prepare the Zesty Vinaigrette: In a small jar or bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, and maple syrup (if using). Season generously with salt and pepper. Close the jar tightly and shake vigorously for 30–60 seconds until the dressing is well combined and slightly thickened (emulsified).
- Combine and Chill: In the main mixing bowl, combine the dried cucumber, halved tomatoes, diced red onion, and the fresh herbs (dill and parsley). Pour about two-thirds of the prepared vinaigrette over the vegetables. Toss gently to coat. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to integrate.
- Final Assembly and Serving: Just before serving, dice the ripe avocados into 1 cm cubes. Add the avocado cubes to the chilled salad mixture. Gently toss the salad one last time. If the salad looks a little dry, add the remaining vinaigrette. Taste and adjust seasonings (salt, pepper, or lemon juice) as needed, and serve immediately.