INGREDIENTS

1 pound Persian or mini cucumbers, (4 to 6 cucumbers) sliced 
1/2 teaspoon kosher salt
1/4 cup avocado oil
1 small shallot, thinly sliced
1 tablespoon red pepper flakes
1 tablespoon everything bagel seasoning
8 ounces rainbow cherry tomatoes (about 1 heaping cup), halved
2 tablespoons rice or white vinegar
3 ripe Avoterra avocados, peeled and diced
2 scallions, thinly sliced
Flaky sea salt, optional

DIRECTIONS

Add cucumber slices to a colander and toss with kosher salt. Let sit while you make the chili oil. Add avocado oil and shallots to a small, cold saucepan. Cook over medium high heat—stirring frequently—until the shallots start to brown, about 2 minutes. Add the red pepper flakes and the bagel seasoning and cook until aromatic and toasty, another thirty seconds. Remove from the heat and let cool to room temperature. 

Add tomatoes and vinegar to a large bowl and toss to coat. Shake any residual liquid off the cucumbers and toss them in the mixing bowl with the tomatoes. Fold avocados gently into the tomatoes and cucumber. Transfer the salad to a serving bowl or platter. Drizzle with the everything bagel chili oil and sprinkle with scallions and flaky salt. Save any additional oil for another use. Serve immediately.

Yield: 4 to 6 servings
Prep time: 15 minutes

By Martha Tinkler