This salad hits all the right spots - creamy from the avocado, a bit of heat from the green shatta, and the satisfying crunch of cucumber. You can eat it like a dip (like a chunky guacamole) with some corn chips, or load it onto toasted sourdough with poached eggs, or stuff it into pitas - the list really is endless. Best of all, there's no cooking involved, just chop, mix and eat!
| 250g | mini cucumbers, finely diced |
| 2 | small avocados, roughly diced (215g) |
| ½ | red onion, finely diced (50g) |
| 10g | coriander, roughly chopped |
| 10g | mint, roughly chopped |
| 3 | tablespoons Ottolenghi green shatta |
| 1 ½ | tbsp olive oil |
| 2 tsp | lime juice |
| fine sea salt |
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