Avocado Lime Cucumber Bowl (Print Version)

# Ingredients:

→ Salad

01 - 2 cucumbers, about 17 cm long, sliced into thin 4 mm rounds
02 - Two large, ripe avocados, sliced into quartered, 1 cm-thick wedges
03 - A quarter of a small red onion, sliced finely
04 - About 2 tablespoons of loosely chopped cilantro or coriander (optional)
05 - 2 tablespoons of finely chopped fresh dill (optional)

→ Dressing

06 - 3 tablespoons of lemon or lime juice (add more if needed)
07 - 3 tablespoons of high-quality extra virgin olive oil
08 - 3/4 teaspoon kosher salt
09 - A quarter teaspoon of black pepper
10 - A pinch (1/4 teaspoon) of red chili flakes

# Instructions:

01 - In a large mixing bowl, add all the prepared salad components.
02 - Pour olive oil and citrus juice evenly over the salad. Sprinkle in salt, a bit of black pepper, and chili flakes.
03 - With clean hands, gently blend everything, making sure avocado slices stay intact. Taste it and add more citrus juice if you feel like it.
04 - Scoop the mixed salad into your serving dish and enjoy right away.

# Notes:

01 - Cucumber tip: For longer cucumbers like English or telegraph ones (about 30 cm), use 1 1/2 instead of 3.
02 - Herbs hint: If parsley is all you've got, go ahead and use it. Dill and cilantro are great if available but not required.
03 - Leftover advice: This salad stays okay in the fridge until the next day, but avocados look best when it's fresh.

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