Name: Cucumber and Avocado Salad
Ingredients: 24 sprigs cilantro plus 1/4 cup coarsely chopped leaves; 1/4 cup chopped peeled ginger; 6 garlic cloves, lightly crushed; 2 dried chiles de árbol; 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces; 1 teaspoon (or more) 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 torn fresh basil leaves

Ingredients

24 sprigs cilantro plus 1/4 cup coarsely chopped leaves
1/4 cup chopped peeled ginger
6 garlic cloves, lightly crushed
2 dried chiles de árbol
2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces
1 teaspoon (or more) 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 torn fresh basil leaves

Steps

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 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 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.