scallions, trimmed then sliced crosswise 1/4-inch-thick

1-2 English cucumbers, 

Kosher salt

very ripe avocados

tablespoons fresh lemon

2 tsp Milford Spice Company’s DiDad’s Passion for Pepper


Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes.

Toss the cucumbers with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.

When you’re ready to eat, halve the avocados and remove the pits. Remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a separate bowl, and add the lemon juice.  Stir to combine.

Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. 

Add the scallions to the bowl.

Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt (if desired), lemon and Milford Spice Company’s DiDad’s Passion for Pepper.

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