Clara Bennett This refreshing Nigella Cucumber, Chilli And Avocado Salad is made with crisp cucumber, creamy avocado, zesty lime juice, fresh coriander, and a hint of green chilli. The result is a bright and cooling salad with a gentle kick of heat, making it a perfect side dish. It’s ideal for a light summer lunch or as a vibrant accompaniment to grilled fish and serves 4 to 6 people.
Nigella Cucumber, Chilli And Avocado Salad Ingredients
- 1 cucumber, peeled
- 1 ripe avocado, peeled
- 1 green chilli, finely chopped (de-seeded if desired)
- 4 x 15ml tablespoons chopped fresh coriander
- Zest and juice of 1 lime (preferably unwaxed)
- 2 x 15ml tablespoons extra virgin olive oil
- Maldon sea salt flakes, to taste
How To Make Nigella Cucumber, Chilli And Avocado Salad
- Prepare the cucumber. Cut the peeled cucumber in half lengthwise. Use a small spoon to scrape out and discard the seeds. Slice the cucumber halves into 2cm / ¾-inch pieces and place them in a mixing bowl.
- Dice the avocado. Cut the avocado into similar-sized pieces and add it to the bowl with the cucumber.
- Combine all ingredients. Add the chopped green chilli, coriander, lime zest, lime juice, and olive oil to the bowl. Sprinkle generously with sea salt flakes to taste.
- Mix and serve. Gently but thoroughly mix all the ingredients together, being careful not to mash the avocado. Tip the finished salad onto a serving plate and enjoy immediately.
Recipe Tips
- Deseed the Cucumber: Scraping out the watery seeds from the cucumber is a key step. It prevents the salad from becoming soggy and ensures the dressing remains vibrant and undiluted.
- Use a Ripe Avocado: For the best creamy texture, make sure your avocado is ripe but still firm enough to hold its shape when diced. It should yield gently to pressure.
- Control the Heat: The heat of a chilli is concentrated in its seeds and white membrane. For a milder flavor, be sure to remove them before chopping. If you enjoy more spice, you can leave some or all of them in.
- Serve Immediately: This salad is best served fresh. The lime juice will help slow the browning of the avocado, but its color and texture are best right after mixing.
What To Serve Cucumber, Chilli And Avocado Salad
This cool and zesty salad is the perfect counterpoint to spicy or rich dishes. Serve it alongside grilled salmon, prawns, or chicken. It’s also a fantastic topping for fish tacos or piled onto a piece of toasted sourdough bread. For a simple and light meal, pair it with some warm corn tortillas and a dollop of sour cream.
How To Store Cucumber, Chilli And Avocado Salad Leftovers
- Refrigerate: This salad is best eaten on the day it’s made due to the avocado. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. The avocado may brown slightly, but it will still be safe to eat.
- Freeze: Freezing is not recommended. Both cucumber and avocado have high water content and their textures will become mushy and unpleasant after thawing.
Nigella Cucumber, Chilli And Avocado Salad Nutrition Facts
- Calories: 105 kcal
- Total Fat: 9.5g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 5g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 1g
Frequently Asked Questions
- Can I make this salad ahead of time? It’s best made just before serving to prevent the avocado from browning and the cucumber from losing its crunch. You can, however, chop the cucumber, chilli, and coriander ahead of time and store them in the fridge. Simply dice the avocado and mix everything together when you’re ready to eat.
- Do I have to peel the cucumber? Peeling is recommended for standard cucumbers with thick, waxy skins. If you are using a thin-skinned variety like an English or Persian cucumber, you can leave the skin on for extra color and texture.
- What can I use instead of coriander? If you’re not a fan of coriander (cilantro), you can easily substitute it. Fresh mint would give the salad a lovely, cool flavor, or you could use flat-leaf parsley for a milder fresh herb taste.
- My avocado turned brown. Why? Avocados oxidize, or turn brown, when exposed to air. The acid from the lime juice helps to slow this process down significantly. To minimize browning, make sure you add the lime juice to the avocado as soon as you’ve diced it
Try More Nigella Lawson Recipes:
- Nigella Smoked Salmon, Green Apple, Cucumber & Galbani Mozzarella Salad
- Nigella Pickled Cucumber Recipe
- Nigella Lentil Chilli Recipe
Nigella Cucumber, Chilli And Avocado Salad
Description
A wonderfully simple and refreshing salad from Nigella Lawson. It combines crisp, cool cucumber with creamy avocado, a kick of green chilli, and a zesty dressing of lime and fresh coriander. This no-cook recipe is incredibly quick to assemble and makes a perfect side dish for any summer meal.
Ingredients
Instructions
- Prepare the base: Chop the de-seeded cucumber into bite-sized pieces and place in a bowl. Add the diced avocado.
- Add flavor: Add the chopped chilli, coriander, lime zest, lime juice, and olive oil to the bowl.
- Combine and serve: Season with sea salt to your liking and mix everything together gently. Transfer to a serving dish and serve immediately.