📖 Instructions

1. First, prep the cucumber: Wash the cucumber thoroughly under cold running water. Pat it dry with a clean towel. If the cucumber has thick skin or large seeds, peel it partially (leaving some skin for color and texture) and remove the seeds. Slice the cucumber into half-moons or dice it into small cubes, about 1/2 inch in size. Place the cut cucumber in a large mixing bowl.
2. Next, prepare the avocado: Cut the avocado in half lengthwise, remove the pit, and score the flesh in a grid pattern. Use a spoon to scoop out the avocado and add it to the bowl with the cucumber. Alternatively, you can dice the avocado into small cubes. Be gentle when handling the avocado to avoid mushing it.
3. Now, chop the red onion: Peel the red onion and slice it thinly. Then, separate the slices into individual rings or chop them finely. Rinse the chopped red onion under cold water to remove some of the harshness. Add the red onion to the bowl.
4. Prepare the cilantro: Wash the cilantro thoroughly and pat it dry. Chop the cilantro finely and add it to the bowl. Reserve a small amount for garnish, if desired.
5. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, minced garlic, honey (or maple syrup), salt, and black pepper. Taste and adjust the seasoning as needed. The dressing should be bright and tangy.
6. Combine everything: Pour the dressing over the cucumber, avocado, red onion, and cilantro in the mixing bowl. Gently toss to combine, ensuring that all the ingredients are coated evenly with the dressing. Be careful not to over-mix, as the avocado can become mushy.
7. Let it sit: Allow the salad to sit for about 10-15 minutes before serving. This will allow the flavors to meld together.
8. Serve: Serve the salad immediately. Garnish with extra cilantro or a sprinkle of red pepper flakes, if desired. This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.