
Place the sliced scallions in a small bowl of ice water and let them soak while you prepare the rest of the salad. This helps them turn crisp and mild.

Peel the cucumbers in alternating strips if desired, then trim the ends. Halve them lengthwise and scoop out the seeds if they are very watery, then cut into thin half-moons, small cubes, or rough smashed pieces.



Transfer the cucumbers to a colander, sprinkle with 1 teaspoon kosher salt, and toss well. Let them drain for 5 to 15 minutes to remove excess moisture and keep the salad from becoming watery.

Just before serving, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Cut into 1/2-inch pieces, add the lemon or lime juice, and season lightly with salt.

Shake the cucumbers well to remove excess liquid, then add them to the bowl with the avocado. Drain the scallions thoroughly and add them as well.


Gently toss until some of the avocado softens and lightly coats the cucumbers, while most pieces stay chunky. Taste and adjust with more salt, more lemon or lime juice, and red-pepper flakes or hot sauce before serving.