Ingredients:

  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup (packed) Fresh Cilantro, finely chopped
  • 1 teaspoon Honey or Maple Syrup (Vegan)
  • 1 clove Fresh Garlic, finely minced or grated
  • 1/2 teaspoon Fresh Jalapeño, finely minced (seeds/ribs removed for less heat)
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Black Pepper, freshly ground
  • 2 medium English Cucumbers, halved and sliced
  • 2 large Ripe Avocados, cut into 1-inch cubes
  • 1/4 cup Red Onion, very thinly sliced or diced
  • 2 tablespoons Toasted Pumpkin Seeds (Pepitas), for crunch and garnish

Instructions:

  1. Prepare the Zesty Vinaigrette: In a medium bowl, combine the lime juice, olive oil, honey/maple syrup, minced garlic, finely minced jalapeño, cilantro, salt, and pepper. Vigorously whisk the mixture until it comes together in a smooth emulsion. Set the dressing aside for 10 minutes to allow flavors to marry.
  2. Prep the Salad Components: Halve the English cucumbers lengthwise, then slice them into half-moon shapes, about 1/2 inch (1.25 cm) thick. Place them directly into the large serving bowl. If using, rinse the thinly sliced red onion briefly under cold water to remove harshness, drain thoroughly, and add to the bowl.
  3. Combine and Dress: Just before serving, halve the avocados, remove the pits, scoop out the flesh, and cut into 1-inch (2.5 cm) cubes. Gently add the avocado cubes to the serving bowl. Pour the prepared vinaigrette over the salad mixture.
  4. Toss Gently and Serve: Using a rubber spatula or two wooden spoons, gently toss the ingredients until the avocado and cucumber are evenly coated with the dressing (avoid mashing the avocado). Taste and adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with the toasted pumpkin seeds and serve immediately for the best texture.