Cucumber-Avocado Salad

1. Crisp the Scallions

Place the sliced scallions in a small bowl of ice water to help them crisp up while you prepare the rest of the ingredients.

2. Prepare the Cucumbers

Peel the cucumbers in alternating strips, creating a decorative pattern, and trim off the ends. If you prefer, you can halve them lengthwise and scoop out the seeds with a spoon, but this step is optional. Cut the cucumbers into bite-size pieces.

3. Salt the Cucumbers

Transfer the cucumber pieces to a colander set in the sink and toss them with 1 teaspoon of kosher salt. Let them sit for about 5 to 15 minutes to allow the excess moisture to drain.

4. Prepare the Avocados

Halve the avocados and remove the pits. Using a spoon, gently scoop the flesh from the skins and cut it into 1/2-inch cubes. Place the avocado cubes in a large bowl and add the fresh lemon juice along with a pinch of salt. Stir to combine.

5. Combine Ingredients

Give the cucumbers a good shake in the colander to remove any remaining moisture and then add them to the bowl with the avocado. Drain the scallions from the ice water, shake off any excess water, and add them to the bowl as well.

6. Mix the Salad

Stir the salad ingredients vigorously just until the avocado starts to break down a bit. This will create a creamy coating for the cucumbers while leaving most of the avocado pieces intact.

7. Season and Serve

Season the salad to taste with additional salt, lemon juice, and a sprinkle of red-pepper flakes or a dash of hot sauce for a bit of heat. Serve immediately.