By Ali Slagle
2 scallions, trimmed then sliced crosswise 1/4-inch-thick
1 lb. cucumbers (such as 6 mini seedless or 1 English)
2 very ripe avocados
2 Tbsp fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed
Red-pepper flakes or hot sauce, for serving
1. Place scallions in a small bowl of ice water to crisp.
2. Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
3. When you’re ready to eat, halve the avocados and cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
4. Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
5. Stir the salad ingredients vigorously just until the avocado breaks down a bit but remains cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.