Cucumber And Avocado Salad

• 24 sprigs cilantro
• 1/4 cup coarsely chopped cilantro leaves
• 1/4 cup chopped peeled ginger
• 6 garlic cloves, lightly crushed
• 2 dried chiles de arbol
• 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
• 1 teaspoon (or more) kosher salt
• 1 teaspoon sugar
• 4 celery stalks, thinly sliced on a diagonal
• 2 tablespoons fresh lime juice
• 2 tablespoons grapeseed or vegetable oil
• 2 avocados, halved, pitted, sliced
• 1/4 cup torn fresh basil leaves

1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
3. Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
4. Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

cilantro, cilantro leaves, peeled ginger, garlic, uerbol, hothouse cucumbers, kosher salt, sugar, celery stalks, lime juice, grapeseed, avocados, basil

Taken from www.epicurious.com/recipes/food/views/cucumber-and-avocado-salad-395438 (may not work)