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Ingredients
24 Cilantro sprigs
1/4 Cup cilantro leaves, coarsely chopped
1/4 Cup ginger, peeled & chopped
6 Garlic cloves, lightly crushed
1 Dried chile de �rbol (HOT peppers)
2 English hothouse cucumbers, cut into 1/2" pieces
1 Teaspoon 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
Instructions
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.
Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1 to 2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
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.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.