Cucumber and Avocado Salad

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  • Servings: 4

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  • 1 pound seedless cucumbers, thinly sliced on a mandoline
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 small onion, thinly sliced
  • 1 Hass avocado, thinly sliced

How to make this recipe

  1. In a medium bowl, toss the cucumber slices with the sugar and salt and let stand for 5 minutes. Stir in the vinegar and onion and refrigerate for 10 minutes.

  2. On each of 4 plates, fan out one-fourth of the sliced avocado. Top with the cucumber salad and serve.

Contributed By Published July 2013

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