24 sprigs cilantro

1/4 cup coarsely chopped cilantro leaves

1/4 cup chopped peeled ginger

6 garlic cloves, lightly crushed

2 dried chiles de árbol

2 English hothouse cucumbers (about 2 pounds total), cut into 1/2″ pieces

1 teaspoon (or more) kosher salt

1 teaspoon sugar

4 celery stalks, thinly sliced on a diagonal

2 tablespoons fresh lime juice

2 tablespoons vegetable oil

2 avocados, halved, pitted, sliced

1/4 cup torn fresh basil leaves



Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal.

Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.

Add cucumbers, 1 teaspoon salt, and sugar.

Seal bag; shake to mix.

Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes.

Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.

Empty contents of bag into bowl; turn bag inside out and scrape out any small bits.

Discard cilantro sprigs.

Mix in celery, juice, and oil.

Season with more salt, if desired.

Divide avocado among plates; spoon salad over.

Garnish with chopped cilantro and basil.