Cucumber and Avocado Salad

Ingredients

• 2  chiles de árbol dried
• 2  avocados pitted halved sliced
• 0.3 cup torn basil leaves fresh
• 4  celery stalks thinly sliced
• 24 sprigs cilantro leaves 
• 0.3 cup cilantro leaves coarsely chopped
• 2  hothouse cucumbers english cut into 1/2" pieces
• 6  garlic cloves crushed
• 0.3 cup ginger peeled chopped
• 1 teaspoon kosher salt ()
• 2 tablespoons juice of lime fresh
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Combine cilantro sprigs, ginger, garlic, andchiles in a resealable plastic freezer bag;seal. Lightly pound with a skillet or rollingpin until ginger and garlic are well mashed.
2. Add cucumbers, 1 teaspoon salt, and sugar.Seal bag; shake to mix. Squeeze bag firmlyto slightly mash cucumbers, 1-2 minutes.
3. Place bag in a large bowl; let macerate atroom temperature, turning halfway through,until juices form, about 35 minutes.
4. Empty contents of bag into bowl; turnbag inside out and scrape out any small bits.Discard cilantro sprigs.
5. Mix in celery, juice,and oil. Season with more salt, if desired.
6. Divide avocado among plates; spoonsalad over.
7. Garnish with chopped cilantroand basil.
8. Per serving: 190 calories, 15 g fat, 8 g fiber
9. Bon Appétit